Indulge in a slice of pure sunshine with this lemon cornmeal cake. This recipe blends the comforting flavors of cornbread, with the allure of a buttermilk coffee cake. Each bite is slathered in lemon glaze and crowned with a mound of blueberry topping as a finishing touch.
Lemon Cornmeal Cake, the Perfect Lemon Dessert Recipe
It’s light, it’s sweet, and has an irresistible, charming yumminess we all want in a dessert recipe. Thanks to the addition of cornmeal, the texture is just right.
I’ve always had a special fondness for incorporating cornmeal into cakes. It adds texture, a nutty flavor and a striking golden yellow color that’s visually appealing. And this recipe has never failed to check all those boxes, while delivering a mouthwatering outcome.
Related: Cornmeal Blueberry Scones
While this is the perfect after dinner dessert, it’s also outstanding for brunch.
Lemon Cornmeal Cake: A Delicate Harmony of Flavors
Let’s dive into the heart of this creation—the cornmeal cake itself, and a breakdown of the ingredients and their significance to each component of this cake.
- All-purpose flour: Provides the structure and a tender crumb, all-purpose flour forms the base of this cornmeal cake recipe.
- Cornmeal: Adds a subtle and welcomed tenderness, elevating the texture and imparting a distinct flavor to the cake – it’s why you’re here.
- Granulated sugar: Sweetens the cake and balances the tartness of lemon.
- Baking powder: Gives the cake its light and airy texture, ensuring a fluffy result.
- Salt: Enhances the flavor, adding depth to the cake.
- Buttermilk: The secret to a moist and tender crumb, while bringing a tangy richness that complements the lemony notes.
- Eggs: Provides structure and contribute to the cake’s texture and stability.
- Lemon zest: Fragrant zest infuses the cake with an extra layer of flavor.
- Vanilla extract: Adds warmth and complexity to any cake.
- Melted, unsalted butter: The melted adds richness to the cake, ensuring a moist and decadent result.
Lemon Glaze: A Tangy Drizzle of Sweetness
- Confectioners’ sugar: This fine powdered sugar is what creates a smooth and velvety texture for the glaze.
- Fresh lemon juice: Gives the glaze its lemon flavor.
- Fresh or frozen blueberries: The fruity element of this sauce.
- Light brown sugar: Adds a subtle caramel undertone and sweetness.
- Fresh lemon juice: Brightens the blueberry sauce and enhances its overall flavor.
- Lemon zest: Intensifies the citrusy flavor.
- Salt: Flavor booster.
How to Measure Flour
As with any cake baked from scratch, a few tablespoons of flour can make the difference between a dry, dense cake and one with a fluffy, tender texture. The most accurate way to measure flour is with a digital baking scale, but if you don’t have one, the scoop and sweep method also works well.
- Use a spoon or a scoop: Use a spoon or a scoop to lightly fluff up the flour in the container or bag. This helps to loosen any compacted flour and makes it easier to measure accurately.
- Gently spoon the flour into the measuring cup: Take the spoon or scoop and gently fill the measuring cup with the fluffed-up flour. Do not pack or tap the cup during this process. Instead, spoon the flour into the cup until it’s slightly overflowing.
- Level off the excess flour: Using a straight-edged utensil, such as the back of a knife or a spatula, sweep it across the top of the measuring cup to level off the excess flour. This ensures an accurate measurement and removes any excess flour that may cause the recipe to be dry or dense.
- Transfer the measured flour to your mixing bowl: Carefully transfer the measured flour from the measuring cup to your mixing bowl or the rest of the ingredients in your recipe. Repeat the process for additional cups of flour required.
Once your Lemon Cornmeal Cake is baked to perfection, it’s time to savor the fruits of your labor. Here are some storage tips to ensure the ultimate enjoyment of the final product.
If there are any leftovers (though it’s hard to resist devouring the entire cake), store the cake in an airtight container.
The Lemon Cornmeal Cake can be kept at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days to maintain its freshness. Remember to refrigerate the blueberry sauce separately and use it at serving time for the best taste experience.
Zest Up Your Life with More Lip-Smacking Lemon Desserts
From tangy tarts to sunny cakes, lemon desserts bring a burst of citrusy joy to every sweet moment.
- Prepare to be dazzled by the opulence of this lemon poppy seed ice cream.
- This limoncello syrup lemon cake elevates the classic lemon Bundt cake to new heights.
- What could be better than mini lemon meringue pie?
- A strawberry lemon pound cake you will make over and over.
- Creamy lemon pie overload, a trifecta of lemon deliciousness.
- An exceptionally moist, tender and delicate lemon coconut loaf, bursting with lemon and coconut flavor.
- Lemon rolls with lemon cream cheese icing are a delicious alternative to the classic cinnamon roll.
When you decide to make this cake, which is really a lemony hug wrapped in a cozy cornmeal blanket, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. I love seeing your creations.
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How to Make Lemon Cornmeal Cake
Lemon Cornmeal Cake
Lemon Cornmeal Cake:
- 1-1/2 cups packed confectioners' sugar
- 2 tbsps. (or more if needed) fresh lemon juice
Crushed Blueberry Sauce:
- 3 cups fresh or frozen (thawed) blueberries, divided
- 2/3 cup packed, golden brown sugar
- 1/2 tsp lemon zest
- 2 tsps. fresh lemon juice
- pinch of salt
- Position rack in center of oven and preheat to 350o F. Butter a 9″ diameter cake pan with 2″ high sides; line bottom with parchment.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; whisk to blend. Whisk buttermilk, eggs, lemon zest and vanilla in a small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using a rubber spatula, very gently fold liquids into flour mixture until just blended (do not stir, the batter will be lumpy). Scrape batter into pan; spread evenly.1-1/2 cups all-purpose flour, 1/3 cup yellow cornmeal, 3/4 cup granulated sugar, 3-1/2 tsps. baking powder, 1/2 tsp. salt, 1 cup buttermilk, 2 large eggs, 1 tbsp. lemon zest, 3/4 tsp vanilla extract, 1/2 cup unsalted butter, melted, cooled
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, 25-30 minutes.
- Make lemon glaze while cake is baking by combining confectioners' sugar and 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. (Glaze is going to be going on a hot cake so thick is good, too runny and it will slide off the cake.)1-1/2 cups packed confectioners' sugar, 2 tbsps. (or more if needed) fresh lemon juice
- Remove cake from the oven and immediately run knife around sides of cake. Place cooling rack on top of cake in the pan. Using oven mitts, hold pan and rack firmly together and invert cake onto the rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Give lemon glaze a stir and while cake is still very hot, drop glaze by Tablespoonfuls onto cake; spread to within 1/2″ of edge (some glaze may drip down sides of cake). Cool cake completely.
- While cake is cooling, combine 1-1/2 cups blueberries, brown sugar, lemon juice, lemon zest and salt in a medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes.3 cups fresh or frozen (thawed) blueberries, divided, 2/3 cup packed, golden brown sugar, 1/2 tsp lemon zest, 2 tsps. fresh lemon juice, pinch of salt
- Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 more minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving.
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