Lemon-Cornmeal Cake

After the success of the blueberry pie Mason’s next request was an apple pie. I admire that he thinks so highly of my baking skills. It is a funny thing when he asks a question and in response to my “I do not know” he tells me “but you are a mom, you know everything.” That my dear friends is better than winning an academy award. To buy a little time (I am gathering the courage to make another pie) I decided to make this golden statuesque lemon cake. The cake is quite spectacular. The glaze sparkles like snow covered mountains. I thought it a perfect choice to celebrate all the moms of the year.

I admit, with my recent passion for lemons I went a little crazy with the lemon zest and juice. I think the extra lemon was a fine addition. For the glaze I started to reach for the powdered sugar questioning if there was a typo. I went ahead and used granulated sugar and am so glad I did not foul it up with powdered sugar. Once cooled the glaze created a lemony crystal shell that is oh so delightful. I understand why white sugar was chosen over powered. This cake is the perfect conclusion to a dinner party or holiday meal. The lemon is refreshing. The cake light and comforting. Do be careful when inverting the cake onto the wire rack. When the cake is warm it is crumbly and could possibly tear away from the pan. I had minimal damage using a nonstick pan and olive oil spray. Make sure to spray the pan really well. One reviewer suggested using a baking dish and spreading the glaze on top rather than turning the cake out.

Source: Woman’s Day
2 1⁄2 cups all-purpose flour
1⁄2 cup yellow cornmeal
2 tsp baking powder
1⁄2 tsp each baking soda and salt
2 sticks (1 cup) unsalted butter, softened
1 3⁄4 cups sugar
1 Tbsp grated lemon zest
1⁄4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze
1 cup sugar
1⁄3 cup lemon juice

Heat oven to 325°F. You’ll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.

2. In a large 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 blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.

3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.

4. Meanwhile, make the sugar glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.

Tip: Use lime zest and juice for a zesty alternative.