Lemon Cornmeal Cake

These lemon cakes would be perfect to serve at a party or just to your family for dessert. I found this recipe in a Woman's Day magazine from March in 2009. Seeing these will make you wish that dessert came first!  This recipe yielded 12 miniature bundt cakes.  If you make this recipe in a regular bundt pan you can reduce by half the amount of sugar glaze you use.

This is my Foodie Friday Entry at Designs By Gollum.  You can see other wonderful food at Foodie Friday here:

Ingredients:

Baking spray(cooking spray with flour)

2 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1 3/4 cups sugar

1 tablespoon grated lemon zest

1/4 cup lemon juice

4 large eggs

1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze:

2 cups sugar

2/3 cup lemon juice

Heat oven to 325 degrees. You'll need a miniature bundt cake pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt. 

In a large bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.

                               

                             

Bake approximately 20 minutes (if using mini pans and 45-50 minutes if using regular pan) until a wooden pick inserted in cakes comes out clean. Cool cake in pan on wire rack for 5 minutes.

Meanwhile make the sugar glaze:

Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cakes from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cakes until absorbed (sugar crystals will be evident). Cool completely. Transfer cakes to a serving plate and cover. Let cakes rest several hours or overnight, before serving. Store cake covered at room temperature up to 4 days.

You could also use lime zest and juice instead of lemon!

Oooohhhh! Look at that amazing yellow lemon heaven!

Bon-Appetit!