Well, we got through another Thanksgiving. After eating turkey, stuffing, green bean casserole, pumpkin cheesecake and apple pear crisp for three days now, we can finally say that we don’t want to look at another turkey dinner until maybe Christmas (if it was up to me, it would be next Spring).
We opted for burgers on the grill for dinner. Who cares if it’s freezing outside, the gas grill will keep you warm while flipping burgers. Everyone was excited, burgers, bow tie and broccoli pasta, it was like summer was back again. The menu was set, we had everything in our pantry except the meat and hamburger rolls. A quick trip to the market and we were set.
That was until someone asked, what are having for dessert. Dessert…..we’ve been eating dessert every night since Thanksgiving I said, we really shouldn’t get in the habit of dessert every night after dinner.
Of course, I was overruled so it was decided we would try a new recipe that I had found months ago in Woman’s Day Magazine. It required ingredients I had in the pantry and it didn’t call for pumpkin, cinnamon, nutmeg or apples. It would be the perfect dessert to go with a burger dinner.
The recipe notation stated that it was “the best lemon cake ever” and yes, you guessed it. The Lemon-Cornmeal Cake was not only easy to make, but it really was “the best lemon cake ever”.
I wanted to mention a few things I did have to change in the recipe. I only had salted butter so used that in place of unsalted butter. I didn’t bother cut back on the ½ teaspoon of salt and it worked out okay. Since, I didn’t have enough lemons to make the glaze I used the juice of an orange instead. Lastly, after glazing the cake on the outside I was left with extra glaze. I decided to poke a few holes on the top of the cake and pour it over the cake so it absorbed inside the cake.
The recipe also calls for letting the cake rest several hours or overnight before serving. We did let it rest for maybe about an hour, but then it was devoured while still warm. It tasted really good, but the next day it was even better so I recommend you follow the recipe directions and let it sit.
Don’t wait for spring or summer to make this. It’s a keeper for any time of year. The recipe below is exactly how it appears in the magazine. You can tweak it like I did, if needed. Enjoy!!
Lemon Cornmeal Cake Recipe
2 ½ cups of 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 (I used salted butter)
1 ¾ cups sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen (I used plain yogurt)
1 cup sugar
1/3 cup lemon juice (I used juice from an orange)
Heat oven to 325F. You’ll need a 10-cup tube pan or a 12-cup Bundt pan coated with butter or baking spray and lightly floured. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter, sugar, and lemon zest and lemon 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 or yogurt until batter is smooth. It will be dense. Scrape into prepared pan; level top with spatula.
Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.
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 wire rack; place rack over a baking sheet and 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.
***Tip: Use orange or lime zest and juice for a zesty alternative.