Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce

Name: Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 4 teaspoons baking powder; 237 milliliters buttermilk; 2 larges eggs; 2 Tbsps (or more) fresh lemon Juice; 355 milliliters (packed) powdered sugar, sifted; 1 teaspoons salt; 177 milliliters sugar; 118 milliliters (1 stick) unsalted butter, melted, cooled; 1 teaspoons vanilla extract; 79 milliliters yellow cornmeal

You can never have too many dessert recipes, so give Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce a try. One serving contains 328 calories, 4g of protein, and 11g of fat. This recipe serves 10. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet. A mixture of eggs, cornmeal, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine powdered sugar and 2tablespoons lemon juice in small bowl. Stirwith spoon until smooth and paste-like,adding more lemon juice by 1/2 teaspoonfulsif glaze is too thick to spread. Set aside.

Ingredients you will need

Powdered Sugar

Lemon Juice

Glaze

Equipment you will use

Bowl

Position rack in center ofoven and preheat to 350°F. Butter 9-inch-diametercake pan with 2-inch-high sides;line bottom with parchment.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Combineflour, cornmeal, sugar, baking powder, andsalt in large bowl; whisk to blend.

Ingredients you will need

Baking Powder

Cornmeal

Sugar

Equipment you will use

Whisk

Bowl

Whiskbuttermilk, eggs, lemon peel, and vanillain small bowl.

Ingredients you will need

Lemon Peel

Egg

Equipment you will use

Bowl

Pour buttermilk mixture andmelted butter into flour mixture. Usingrubber spatula, gently fold liquids intoflour mixture until just blended (do not stir).Scrape batter into pan; spread evenly.

Ingredients you will need

Buttermilk

Butter

Spread

All Purpose Flour

Equipment you will use

Spatula

Frying Pan

Bake cake until tester inserted intocenter comes out clean and cake pulls awayfrom sides of pan, about 30 minutes.

Equipment you will use

Oven

Frying Pan

Immediately run knife around sides ofcake.

Equipment you will use

Knife

Place rack atop cake in pan. Usingoven mitts, hold pan and rack firmlytogether and invert cake onto rack.

Equipment you will use

Frying Pan

Removepan from cake.

Place another rack onbottom of cake; invert 1 more time so thatcake is top side up. Stir glaze until blended.While cake is still very hot, drop glaze bytablespoonfuls onto cake; spread to within1/2 inch of edge (some glaze may drip downsides of cake). Cool completely.

Ingredients you will need

Glaze

Serve with

Crushed-Blueberry Sauce.

Ingredients you will need

Blueberries