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Lemon Cornmeal Cake With Lemon Glaze

1 12 cups all-purpose flour
13 cup fine yellow cornmeal
12 cup sugar
3 12 teaspoons baking powder
12 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
34 teaspoon vanilla extract
12 cup unsalted butter, melted, cooled
1 cup packed powdered sugar, sifted
3 -4 tablespoons fresh lemon juice


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

Source: www.food.com