February 15, 2009

Lemon-Cornmeal Cake

If you are looking for something different in a cake, then you must try this one. I got this recipe from Woman's Day magazine. It's so perfect, that I found no reason to alter it. What I love about this cake is that it's not too sweet because of the addition of cornmeal, and the yogurt makes it super moist. The best part is that my husband loved it, and he is usually not a cake person.

Instead of the sugar glaze, you would also have a winner with a chocolate ganache drizzle.
I know you will enjoy this one as much as we did!

Lemon-Cornmeal Cake

Baking spray (cooking spray with flour)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups sugar
1 tbsp grated lemon zest
1/4 cup lemon juice (about 2 smalls lemons)
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen
Sugar Glaze
1 cup sugar
1/3 cup lemon juice

Heat oven to 325 degrees. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.
In large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and yogurt until batter is smooth. Scrape into prepared pan; level top with spatula.
Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 5 minutes.

Meanwhile, make the sugar glaze:
Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.

Tip: Use lime zest and juice for a zesty alternative.

If you are in the mood for a Chocolate Ganache drizzle, this is a simple one:
1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
1 tablespoon unsalted butter, softened

Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

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