Recipe: Lemon Cornmeal Cake

Our kitchen was torn apart for most of the weekend, aka we didn’t have an oven. I guess that was a bit of an overstatement, but for me a missing oven does make me feel a little torn apart. I saw this recipe earlier in the week and decided M needed a surprise after working so hard on the installing the floor.

You see, he loves lemon. Nearly a year ago I made Lemon Poppy Seed Cookies and you would have thought I bought him a rare 6-pack of Belgian beer. I don’t make lemony things often, so this was a treat. A treat that even I love. The tart, yet sweet lemony glaze is perfect for the lemon, brown-buttered cornmeal cake. Thank you, Joy for sharing a lovely recipe!

Lemon Cornmeal Cake

Recipe from Joy the Baker, adapted from Bon Appetit, April 2009


1 1/2 cups all-purpose flour

1/3 cup yellow cornmeal

1/2 cup granulated sugar

1/4 cup brown sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1 Tablespoon Lemon zest

1/2 cup (1 stick) of unsalted butter- melted until brown and then cooled

Lemon Glaze:

1 1/2 cup powdered sugar

3-4 Tablespoons fresh lemon juice

Instructions from Joy:

With the oven rack in the center, preheat the oven to 350-degrees

In a 9 or 10-inch cast iron skillet, melt butter over medium heat until browned and fragrant.  Use a potholder to grab onto the cast iron and carefully tilt back and forth so the melted butter greases the sides of the pan.  Remove browned butter from the cast iron to cool, and set the buttery cast iron aside.  That’s what we’re going to bake the cake in!

If you don’t have a cast iron skillet, simply butter and flour a 9-inch round cake pan.  Set aside.  Brown the butter in a skillet over the stove top and incorporate into the recipe just the same.

In a large bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda and salt.  In a small bowl, carefully whisk together eggs, buttermilk, lemon zest and butter.  Add the wet ingredients, all at once, to the dry ingredients and fold together with a spatula.  Fold until very few lumps remain.  Pour batter into the prepared buttered pan and place in the oven.

While the cake bakes, whisk together powdered sugar and lemon juice for the glaze.  Set aside.

Bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven and let cool for 10 minutes.  Use a skewer or the tines of a fork to poke holes in the bake.  Sporadic holes here and there will do.  Pour over the glaze, spread evenly and let rest for about 30 minutes before serving.  This cake will last for up to 4 days, well wrapped, at room temperature.



2 Replies to “Recipe: Lemon Cornmeal Cake”

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