Cornmeal Lemon Cake with Lemon Glaze & Blueberry Sauce

June 2, 2016

 

I served this to guests at my last dinner party. We had a big spaghetti dinner. Not exactly a light dessert, after a heavy dinner. But we all seemed to polish it all off. Must have been the blueberry sauce. I will make this again, but I really didn't need the lemon glaze, the cake is lemony enough on it's own and the glaze is pretty sweet. So you can take it or leave it. Because you still have the blueberry sauce to put on top. 

 

 

                                                                                   The cornmeal gives the cake a great texture and taste

                                                                    Our lemons are green and look just like a lime. Lemon or Lime?

                                                                                                    Powdered sugar and lemon

                                                                                                                Keep it thick

                                                                                                    Makes it easer to spread

                                                                                             I do like the green flecks in the cake

 

                                        Adapted form Bon Appetit

 

Lemon Glaze

1 cup powdered sugar sifted

2 Tablespoons fresh lemon juice or more

Combine powdered sugar and the lemon juice in a small bowl. Stir with spoon until smooth and thick. Set aside. You will be putting this glaze on the hot cake. You don't want it runny.

 

Cake

1-1/2 cups of flour

1/3 cup corn meal

3/4 cup sugar

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1cup buttermilk, I used 1 cup milk with one Tablespoon of lemon juice, stir and let set for 10 minutes.

2 eggs

1 Tablespoon lemon zest

1/2 cup unsalted butter, melted and let cool

3/4 teaspoon vanilla extract

 

 

Preheat oven to 350 degrees. Spray a 9 inch cake pan and line bottom with parchment paper, spray paper. Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Use a whisk to blend. Whisk buttermilk, eggs, lemon zest and vanilla in a small bowl. Pour buttermilk mixture and melted butter into flour mixture. Use a rubber spatula and very gently fold the liquids into the flour mixture, just until blended. Do not stir to much, it should be lumpy. Scrape batter into pan and spread evenly. Bake for about 25-30 minutes or until a tooth pick comes out clean and cake is pulling away form sides of pan.

Immediately run a knife around the sides of the cake. Place a rack on top of cake pan, using oven mitts, hold pan and rack firmly together and invert cake on to rack. Remove pan from cake. Place another rack on bottom of cake and invert one more time, so now the cake is up. Stir glaze and put on top of hot cake. Spread to within 1/2 inch of edge. Some will flow over it's ok. Cool cake. 

 

 

Blueberry Sauce

2 cups frozen blueberries, you can use a little more if you like.

2/3 cup packed brown sugar

2 teaspoons fresh lemon juice

1/2 teaspoon lemon zest

pinch of salt

 

Combine blueberries, brown sugar, lemon juice, lemon zest and salt in medium sauce pan. Stir over medium heat until sugar dissolves and let simmer for 7 minutes. Reduce heat to low and simmer until berries are soft and liquid is a bit syrupy. Stir often and cook for about 7 more minutes. Remove from heat and sire warm or cold.

 



 

 

 

 

 

 

 

 

 

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