Lemon Cornmeal Cake with Blackberries and Lemon Glaze

A satisfying brunch dish with a familiar cornbread taste with fresh fruit and lemony glaze.

THE RECIPE

INGREDIENTS

• 1 1/2 cups all purpose flour
• 1/3 cup yellow cornmeal
• 3/4 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1 tablespoon finely grated lemon peel
• 3/4 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted, cooled
• 1/2 pint blackberries , washed and gently dried

Glaze:

• 1 1/2 cups (packed) powdered sugar, sifted
• 2 tablespoons (or more) fresh lemon Juice
• zest of one lemon
• 1 tsp vanilla extract

INSTRUCTIONS

1. Position rack in center of oven and preheat to 350°F.
2. Butter 9-inch-diameter cake pan with 2-inch-high sides; coat with cornmeal.
3. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
4. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
5. Pour buttermilk mixture and melted butter into flour mixture.
6. Gently fold liquids into flour mixture until just blended (do not stir).
7. Spread evenly in pan.
8. Bake cake about 30 minutes, until it springs back when gently touched.
9. Get Full Recipe => dinnerthendessert.com

Share this post