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
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.
Hello, everyone — long time no blog. Apologies for my blogosphere absence; I have been lacking in motivation recently, still a bit burnt out from last fall’s DELTA course (I passed all three modules on the first go, thank goodness). I’ve also been wondering what the point is of re-blogging recipes that I haven’t changed all that much. And, if I do continue blogging, in which direction I’d like this blog to go. More musical? More sporty? More education-related? I’d love to hear what you enjoy most about my blog, so please leave a comment and let me know what you’d like to see more of.
Now to today’s topic: what’s been cooking in my kitchen? I’ve tried some great new recipes lately (okay, in the past six months…) but haven’t modified them much, so I’ll just link to the original recipes below. Here are some highlights:
Miso-Coconut Chicken Soup (i am a food blog). I made this one way back in September. Unfortunately, F was sick that weekend so I ended up eating most of it myself, but I loved it and look forward to making it again at a time when we can both enjoy it. Creamy but not too rich, great over rice.
The Best Chocolate Chip Cookies (i am a food blog). These. are. SO. good. Crispy edges, moist and chewy insides. F dubbed them “maybe the best cookies I’ve ever had.”Now that’s saying something! Use whatever chocolate you want (I used extra dark) and don’t leave off the sprinkling of sea salt on top. I passed this recipe onto J, whose family devoured them in no time.
lemon poppy seed muffins
Double Lemon Poppy Seed Muffins (Cookie + Kate). In my mind, it is hard to beat the combination of lemon and poppy seeds. Let’s be honest, lemon–anything is pretty great. I had combined lemon and poppy seeds before in pancakes but not in muffins. This recipe presented great flavors, although the muffins were a teensy bit dry for me.
Lemon Cornmeal Cake with Lemon Glaze (Bon Appétit). F was away last weekend and I wanted to surprise him with something tasty upon his return home. He loves lemon cake, so I tried out this one, which had been sitting in my “make this” bookmarks for ages. It was fantastic, remaining moist for a couple of days. I took a bunch to work and four of us devoured it pretty quickly. F’s only comment was that it could be even more lemony, so next time I’ll use the zest of 2 lemons in the cake batter.
As the holiday season descends and the sweet treats mount up, I sometimes find myself craving a colorful, wholesome salad. This zucchini and millet salad ought to do the trick. Succulent, olive oil-sautéed zucchini complements earthy toasted pumpkin seeds and fluffy millet. The lemon-coriander dressing zings it all together, and pan-fried halloumi adds extra protein and a salty punch.
If you haven’t already done it, cook the millet (see link above).
While the millet is cooking, prepare the zucchini by sautéing rounds in olive oil over medium-high heat, stirring often. When the zucchini rounds are golden-brown and soft, remove them from the heat and put into a large bowl.
While you’re cooking the zucchini, you can toast the pumpkin seeds over medium heat in a small skillet.
Fry the halloumi in a little bit of oil over medium-high heat until nicely browned on each side.
Make the dressing: combine all ingredients in a blender or food processor (or use an immersion blender), processing until smooth. Add a little cold water if the dressing is too thick.
Combine the millet, zucchini, pumpkin seeds, and dressing in the large bowl and toss. Serve the halloumi on the side.