At some point last year, I slowed down on the recipe blogging because I felt like I was just trying someone else’s recipe once and then posting it (with a few small tweaks of my own) for the sake of posting it. But there have been some recipes that I’ve made over and over again and decided are worth sharing — if for no other reason then so I can access them again!
This lemon cornmeal cake is one of those. It comes from Bon Appétit and I’ve made it 3-4 times in the past year or so; I recall it getting high praise from T and C during last year’s Game of Thrones season premiere. F loves lemon desserts and for his birthday this year he requested a lemon cake. I immediately thought of this one and also decided it was high time to share it with all of you. It’s quick to whip up and turns out light, moist, lemony, and delicious. Not a showstopper by its looks but just a really delicious cake. I hope you’ll come back to it as often as I have.
Lemon Cornmeal Cake with Lemon Glaze (adapted from Bon Appétit; makes 1 cake)
- 1.5 cups (210g) plain/AP flour
- 1/3 cup (65g) yellow cornmeal
- 3/4 cup (160g) granulated sugar
- 3.5 tsp baking powder
- 1/2 tsp salt
- 1 cup (280 mL) buttermilk
- 2 eggs
- Zest of 2 lemons
- 3/4 tsp vanilla extract
- 1/2 cup (125g) unsalted butter, melted and cooled
- 1.5 cups powdered sugar
- Juice of 2 lemons
- Preheat the oven to 350F/175C (top-bottom heat is best for cakes). Butter a 9″ cake pan and place a piece of parchment paper in the bottom of the pan.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and pour in the melted butter. Use a rubber spatula to gently fold the wet ingredients into the dry until just blended.
- Scrape the batter into the cake pan, spread evenly, and bake 35-40 minutes, until a knife inserted in the middle comes out clean.
- While the cake is baking, make the glaze: stir together the powdered sugar and lemon juice to make a thick but spreadable glaze. Set aside.
- As soon as the cake is done baking, run a butter knife around the edges. Invert it onto a large plate and remove the pan. Peel the parchment paper off the bottom of the cake. Invert the cake again onto a rack. Stir the glaze and pour it onto the cake, letting it run across the top and down the sides. Let cool before serving.
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