Cornmeal adds a expedient texture to this enticing bundt cake, made with lemon zest and juice besides to buttermilk and carried out with a straightforward, sweet glaze of sugar and lemon juice whisked together.
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- Baking spray (cooking spray with flour)
- 2 1/2 c. all-motive flour
- 1/2 c. yellow cornmeal
- 2 tsp. baking powder
- 1/2 tsp. every baking soda and salt
- 2 stick unsalted butter
- 1 3/4 c. sugar
- 1 tbsp. grated lemon zest
- 1/4 c. lemon juice
- 4 huge eggs
- 1 c. buttermilk or horrible yogurt
- 1 c. sugar
- c. lemon juice
Instructions
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- Step 1Heat oven to 325°F. You’re going to be wanting a 10-cup decorative tube pan or a 12-cup Bundt pan lined with baking spray. In medium bowl, trudge together flour, cornmeal, baking powder and soda, and salt.
- Step 2In a huge bowl beat butter, sugar, lemon zest and juice with mixer on medium fling except light and fluffy. Beat within the eggs one at a time except blended. With mixer on low, alternately beat in flour combination and buttermilk except batter is delicate. Pickle into willing pan; stage top with spatula.
- Step 3Bake 55 to 65 minutes except a wooden take care of inserted in cake comes out neat. Cold cake in pan on wire rack 5 minutes.
- Step 4Meanwhile, make the sugar glaze: Spin glaze system in a tiny bowl effective except mixed (sugar would perhaps maybe now not be fully dissolved). Invert cake from pan onto rack; situation rack over a baking sheet. Brush glaze all the map thru sizzling cake except absorbed (sugar crystals can be evident). Cold fully. Switch cake to a serving plate and quilt. Let cake relaxation several hours, or overnight, sooner than serving. Store cake covered at room temperature up to 4 days. Lower into thin slices to relief.
Commercial – Continue Reading Below
Commercial – Continue Reading Below