Servings
Font
Back
Lemon Cornmeal Cake with Blackberries and Lemon Glaze
5 from 15 votes

Lemon Cornmeal Cake with Blackberries and Lemon Glaze

This Lemon Cornmeal Cake blends tender crumb from all-purpose flour with the slight grit and flavor of yellow cornmeal, brightened by fresh lemon zest. The cake is moist from buttermilk and enriched with butter, and finished with a tart lemon glaze. Blackberries add fresh berry bursts that complement the citrus notes. The glaze is smooth and slightly tangy, coating the top of the cake for added sweetness and acidity.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8
Calories: 425 kcal
Course: Dessert, Brunch
Cuisine: American

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

    Cup of Yum
  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. Let cool.
For Glaze:
  1. Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
  2. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
  3. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 425

% 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.