Lemon Cornmeal Cake with Blackberries and Lemon Glaze
User Reviews
5
Lemon Cornmeal Cake with Blackberries and Lemon Glaze
Description
The Lemon Cornmeal Cake with Blackberries and Lemon Glaze combines basic pantry ingredients to create a dense yet tender cake with texture from cornmeal and a citrus punch from lemon zest. Baking powder leavens the cake to a soft rise, while buttermilk adds moisture and a slight tang. The gently folded batter preserves airiness and yields a fine crumb.
After baking until the cake springs back when touched, the lemon glaze made with powdered sugar, lemon juice, lemon zest, and vanilla extract is poured over the cooled cake. This glaze adds a bright, tart finish that balances the sweetness and enhances the lemon flavor.
The blackberries incorporated into or served alongside the cake introduce fresh acidity and juiciness, complementing the lemon and cornmeal's earthiness. The cake is versatile for breakfast, brunch, or dessert.
The original recipe is adapted from Epicurious/Bon Appetit and recommends baking in a buttered and cornmeal-dusted pan for texture on the edges. Adjust glaze thickness by adding lemon juice gradually to reach a spreadable consistency.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup cornmeal yellow
- 3/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 egg large
- 1 tablespoon lemon finely grated peel
- 3/4 teaspoon vanilla extract
- 1/2 cup (1 stick) butter melted, cooled, unsalted
- 1/2 pint blackberry washed and gently dried
Glaze:
- 1 1/2 cups (packed) powdered sugar , sifted
- 2 tablespoons lemon juice or more, to taste, fresh
- lemon zest of one
- 1 tsp vanilla extract
Instructions
- Position rack in center of oven and preheat to 350°F.
- Butter 9-inch-diameter cake pan with 2-inch-high sides; coat with cornmeal.
- Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
- Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
- Pour buttermilk mixture and melted butter into flour mixture.
- Gently fold liquids into flour mixture until just blended (do not stir).
- Spread evenly in pan.
- Bake cake about 30 minutes, until it springs back when gently touched.
- Let cool.
For Glaze:
- Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
- Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
- Pour over the cake.
Notes
- Butter and dust the pan with cornmeal to prevent sticking and add texture to the crust.
- Add lemon juice gradually in the glaze to achieve desired thickness for easy spreading.
- Blackberries add fresh burst and tart contrast to the lemony cake.
- Bake until the cake springs back gently when touched to ensure doneness without drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 74mg | 25% |
| Sodium | 197mg | 8% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 132mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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