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1
Preheat the oven to 350 degrees F and adjust the rack to the center of the oven.
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2
Spray a 9-inch cake pan generously with nonstick spray.
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3
Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.
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4
Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes.
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5
Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes.
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6
Add the dry ingredients in increments until blended.
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7
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
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8
Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate.
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9
Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup.
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10
Serve with fresh berries and whipped cream and a little extra honey syrup.
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11
Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat.
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12
Stir and lightly simmer for 25 minutes.
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13
Squeeze in the lemon juice, and then remove from the heat.
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14
Remove the lemon zest and cool completely before using.
