Lemon Cornmeal Cake

Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce is a simple dessert made by hand and finished with a tangy glaze and sweet, fruity topping.

Course Dessert

Cuisine American

Keyword Lemon Cornmeal Cake

Prep Time 20

Cook Time 30

Cooling 1

Total Time 1 50

Servings slices

Calories 395kcal

Equipment

9-inch Parchment Rounds Keeps the cake from sticking.
measuring cups and spoons For accurate measuring.
mixing bowls For combining ingredients.
Citrus Juicer Extracts lemon juice.
Zester Removes lemon zest.
whisk Blends wet and dry ingredients.
9-inch cake pan Bakes the cake.
Cooling Racks Cools the cake evenly.
Saucepan Cooks the blueberry sauce.

Ingredients

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. table salt
1 cup buttermilk
2 large eggs
1 tbsp. lemon zest
3/4 tsp vanilla extract
1/2 cup unsalted butter melted, cooled

Glaze:

1-1/2 cups packed confectioners' sugar
2 tbsps. (or more if needed) fresh lemon juice

Blueberry Sauce:

3 cups fresh or frozen (thawed) blueberries divided
2/3 cup packed light brown sugar
1/2 tsp lemon zest
2 tsps. fresh lemon juice
pinch of salt

Instructions

Position the rack in the center of the oven and preheat to 350°F. Butter a 9″ diameter cake pan with 2″ high sides and line the bottom with parchment.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate small bowl, whisk the buttermilk, eggs, lemon zest, and vanilla. Pour the buttermilk mixture and melted butter into the dry ingredients. Using a rubber spatula, gently fold the liquids into the flour mixture until just combined—don’t stir. The batter will be lumpy. Scrape the batter into the prepared pan and 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. table salt, 1 cup buttermilk, 2 large eggs, 1 tbsp. lemon zest, 3/4 tsp vanilla extract, 1/2 cup unsalted butter
Bake the cake until a tester inserted into the center comes out clean and the cake pulls slightly away from the sides of the pan, 25–30 minutes.
While the cake bakes, make the lemon glaze. In a small bowl, stir together the confectioners' sugar and lemon juice until smooth and paste-like. If the glaze is too thick to spread, add lemon juice 1/2 teaspoon at a time. (Thick is good—it’ll be going on a hot cake, and you don’t want it to slide off.)
1-1/2 cups packed confectioners' sugar, 2 tbsps. (or more if needed) fresh lemon juice
As soon as the cake comes out of the oven, run a knife around the edges. Place a cooling rack on top of the pan. Using oven mitts, hold the pan and rack together and invert the cake onto the rack. Remove the pan. Place a second rack on the bottom of the cake and invert one more time so it’s top side up.
Give the glaze a quick stir. While the cake is still very hot, drop spoonfuls of glaze over the top and spread it to within 1/2" of the edges. Some of the glaze may drip down the sides. Let the cake cool completely.
While the cake is cooling, make the blueberry sauce. In a medium saucepan, combine 1 1/2 cups of the blueberries with the brown sugar, lemon juice, lemon zest, and a pinch of salt. Stir over medium heat until the sugar dissolves and the mixture begins to simmer, about 7 minutes.
3 cups fresh or frozen (thawed) blueberries, 2/3 cup packed light brown sugar, 1/2 tsp lemon zest, 2 tsps. fresh lemon juice, pinch of salt
Reduce the heat to medium-low and simmer until the berries are very soft and the liquid is syrupy, stirring often, about 7 more minutes. Remove from heat and stir in the remaining blueberries. Use the back of a spoon to gently press some of the berries against the side of the pan to lightly crush them.
The sauce can be made up to 2 days ahead—cover and chill. Serve chilled or rewarm before serving.

Notes

For optimal outcomes when preparing this lemon cornmeal cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition