Lemon Cornmeal Cake With Lemon Glaze Recipe

Name: Lemon Cornmeal Cake With Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/2 cups all-purpose flour; 1/3 cup fine yellow cornmeal; 1/2 cup sugar; 3 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1 tablespoon finely grated lemon peel; 1 tablespoon fresh lemon juice; 3/4 teaspoon vanilla extract; 1/2 cup unsalted butter, melted, cooled; Glaze; 1 cup packed powdered sugar, sifted; 3 -4 tablespoons fresh lemon juice

Servings: persons

Cake
1 1/2 cups all-purpose flour
1/3 cup fine yellow cornmeal
1/2 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled
Glaze
1 cup packed powdered sugar, sifted
3 -4 tablespoons fresh lemon juice

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

1106

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 1/2 cups all-purpose flour, 1/3 cup fine yellow cornmeal, 1/2 cup sugar, and more.

Yes, Lemon Cornmeal Cake With Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Cornmeal Cake With Lemon Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions