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1
For cake
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2
Position rack in center of oven and preheat to 350u00b0F
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3
Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
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4
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
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5
Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
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6
Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
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7
Scrape batter into pan; spread evenly.
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8
For glaze.
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9
Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
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10
Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
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11
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
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12
Immediately run knife around sides of cake.
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13
Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
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14
Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
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15
Stir glaze until blended.
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16
While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
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17
Cool completely and serve.
