Budget Menu & Dirt Cheap Recipes General Recipes Lemon-Cornmeal Cake

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    • #270949

      Serves 20
      Active Time: 25 minutes
      Total Time: 1 hour 30 minutes

      Ingredients
      Baking spray (cooking spray with flour)
      2 1⁄2 cups all-purpose flour
      1⁄2 cup yellow cornmeal
      2 tsp baking powder
      1⁄2 tsp each baking soda and salt
      2 sticks (1 cup) unsalted butter, softened
      1 3⁄4 cups sugar
      1 Tbsp grated lemon zest
      1⁄4 cup lemon juice
      4 large eggs
      1 cup buttermilk or plain yogurt, stirred to loosen
      Sugar Glaze
      1 cup sugar
      1⁄3 cup lemon juice

      Preparation
      1. Heat oven to 325°F. You’ll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray.

      In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.
      2. 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.
      3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean.

      Cool cake in pan on wire rack 5 minutes.
      4. Meanwhile, make the sugar glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet.

      Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover.

      Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.
      Tip: Use lime zest and juice for a zesty alternative.

      Per serving: 282 cal, 4 g pro, 44 g car, 1 g fiber, 11 g fat (6 g sat fat), 67 mg chol, 173 mg sod

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Budget Menu & Dirt Cheap Recipes General Recipes Lemon-Cornmeal Cake