by Jill
In the midst of a cold and dreary Chicago winter it's nice to eat a little something sunny to get you through the day. And what could be more sunny than a lemon cake? I love this recipe because it's sweet and super moist and the little bit of cornmeal added along with the flour gives it such a unique taste.
While I planned on whipping this together quickly to bring to a dinner party tonight, instead I baked quite leisurely while enjoying a brief afternoon with Katia as she filled me in on her recent vacation to Brazil where she and the kids enjoyed seeing family and having a rendez-vous with summer down there south of the Equator. It's always hard to leave a warm vacation spot to come back here to the Arctic but what lays much heavier on the heart is leaving the comfort and love of one's parents and extended family never to know when or if you'll see them again. My heart goes out to you, my friend. It's a heartache I share with you when I return from visiting my family as well. I truly get it. It's the half a life you leave behind that just pulls at you. I hope the little bit of sun we shared today in the form of good company and a sweet treat helped let a little light back into your heart.
Lemon Cornmeal Cake
Adapted from Better Homes and Gardens
Cake
Baking spray (cooking spray with flour)
2 ½ cups all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 ¾ cups sugar
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice
4 large eggs
1 cup buttermilk or plain yogurt
Baking spray (cooking spray with flour)
2 ½ cups all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 ¾ cups sugar
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice
4 large eggs
1 cup buttermilk or plain yogurt
Glaze
1 cup sugar
1/3 cup lemon juice
Heat oven to 325°F.
Using a 10-cup decorative tube pan or a 12-cup Bundt pan, coat with baking spray and set aside.
Place a wire rack inside a baking sheet covered in foil (to catch drippings) and spray the rack with baking spray.
1 cup sugar
1/3 cup lemon juice
Heat oven to 325°F.
Using a 10-cup decorative tube pan or a 12-cup Bundt pan, coat with baking spray and set aside.
Place a wire rack inside a baking sheet covered in foil (to catch drippings) and spray the rack with baking spray.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a large bowl beat butter, sugar, lemon zest, and lemon juice with a mixer (or using the beater attachment on a stand mixer) on medium speed until light and fluffy. Beat in eggs one at a time until blended. With mixer on low, alternatively beat in flour mixture and buttermilk or yogurt until batter is mixed and fairly smooth (careful not to over mix).
Scrape mixture into prepared pan and smooth the top with a rubber spatula.
Bake 50-65 minutes until a wooden pick inserted into cake comes out clean. Cook cake on wire rack for 5 minutes
