Lemon (Or Lime) Cornmeal Cake

The best lemon cake I've ever had! From Woman's Day. You can use lime zest and juice in place of lemon for a nice change of pace. Everyone will want this recipe!

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup yellow cornmeal
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 3⁄4 cups sugar
• 1  cup unsalted butter, softened
• 1  tablespoon  grated lemon zest
• 1⁄4 cup lemon juice
• 4  large eggs
• 1  cup buttermilk

• Sugar glaze

• 1  cup sugar
• 1⁄3 cup lemon juice

Directions

1. Heat oven to 325°F
2. Spray cooking spray into a 12 cup Bundt pan.
3. Mix together flour, cornmeal, salt, baking powder, and baking soda, set aside.
4. In medium bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy.
5. Beat in the eggs one at a time, until well-blended.
6. With mixer on low, alternate adding flour mixture and buttermilk until the batter is smooth.
7. Scrape into the prepared Bundt pan; level the top with a spatula.
8. Bake 55-65 minutes until a wooden pick inserted in the cake comes out clean.
9. Cool cake in pan on wire rack for 5 minutes.
10. Meanwhile, whisk glaze ingredients in a small bowl (sugar may not be dissolved all the way).
11. Invert cake from pan to plate.
12. Brush glaze all over hot cake (sugar crystals will be evident).
13. Let cake rest several hours before serving.
14. Store cake at room temperature up to 4 days.
15. Sprinkle with powdered sugar or serve with blueberry or strawberry preserves.
16. Enjoy!