Lemon Cornmeal Cake

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.

Course Dessert

Cuisine American

Keyword Cornmeal Cake, Cornmeal Cake Recipe, Lemon Cornmeal Cake

Prep Time 20

Cook Time 30

Cooling 2

Total Time 2 50

Servings slices

Calories 395kcal

Author Cathy Pollak

Equipment

Ingredients

Lemon Cornmeal Cake:

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

Lemon Glaze:

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

Instructions

Cormeal Cake:

Position rack in center of oven and preheat to 350^o 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.

Blueberry Sauce:

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.

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition