Thursday, March 25, 2010

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:


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!



  1. Tati: Your lemon cornmeal cakes look wonderful and I know they tasted good because all 12 of them are gone! Joni and Mom

  2. Sounds good and they look pretty! Your photography is very good, Tati. I am SO impressed with your tablescaping and cooking. Like Taylor Swift too. :-)

  3. I love lemon anything and these look really good.

  4. Lemon cake is a great Easter dinner dessert! I love it and these pictures are beautiful. You are going to make a heck of a chef one of these days! Keep it up, you are a natural! :0)

  5. Wow, that looks delicious! Thanks for sharing this recipe. I haven't really cooked with cornmeal before but I just might have to after seeing this!

    What a great blog you have too...I will have to show my 13 year old as she is a bit of a chef too!

    Best wishes,

  6. Tati-This looks wonderful! Amazing Lemon Heaven Indeed! Love Story is my favorite Taylor Swift song :) I think I will try this soon--Thank you!! You amaze me :)

  7. Interesting with the cornmeal. I will try this one. I have that little baking pan too.

  8. Tati, I love your blog. The individual lemon cakes look delicious--Rachael Ray, move over!

  9. This is so scrumptious! My mouth is watering big time :-)

  10. I just love mini bundts, they're so cute! And the cakes just sounds incredible - I am on such a citrus kick lately! Thanks for sharing!

  11. These look perfect! Can't wait to try them!

  12. I LOVE Lemon anything in the heat of the summer... These look "Delicious" and a MUST try!!! Thank you SO Much... Donna