Name: Lemon Cornmeal Cake recipe by Meena Kumar at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: All purpose flour - 1 cup; Cornmeal - 1 cup; Baking powder - 1 tsp; Egg - 2; Butter - 1/2 cup (1 stick); Buttermilk - 1/2 cup or orange juice; Lemon juice - 1/4 cup; Syrup/Glaze: Lemon juice - 1/3 cup; Powdered sugar- 2 tbsp (or more)

ABOUT Lemon Cornmeal Cake RECIPE

Old fashioned cake, pretty on its own. Without any thick blanket of sugar frosting.

Ingredients Serving: 6

All purpose flour - 1 cup
Cornmeal - 1 cup
Baking powder - 1 tsp
Egg - 2
Butter - 1/2 cup (1 stick)
Buttermilk - 1/2 cup or orange juice
Lemon juice - 1/4 cup
Syrup/Glaze: Lemon juice - 1/3 cup
Powdered sugar- 2 tbsp (or more)

Instructions

Whisk the flour, cornmeal, baking powder in a medium sized bowl.
In an another bowl cream the butter by beating it with sugar, add lemon zest and lemon juice. Once it becomes fluffy, add eggs one by one. Beat well, add the buttermilk & finally fold in the flour mixture.
Do not over mix. Bake in a greased loaf pan, in a preheated oven at 180°C for around 30-35 minutes. Until the cake tester/skewer comes out clean. Cool the cake for 5 minutes on a wire rack.
For the glaze: Mix lemon juice and powdered sugar. Pour on top of the hot cake. Let the cake absorb the syrup completely, let it sit overnight at room temperature.

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