Lemon (Or Lime) Cornmeal Cake

Recipe by pamela t.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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