LEMON-CORNMEAL CAKE
Cornmeal adds a nice texture to this enticing bundt cake, made with lemon zest and juice as well as buttermilk and finished with a simple, sweet glaze of sugar and lemon juice whisked together.
Categories Lemon-Cornmeal Cake cake cornmeal lemon lemon cornmeal lemon cake cornmeal cake
Time 1h30m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. 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 a 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 buttermilk 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 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.
Nutrition Facts : Calories 282 calories
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE
Provided by Abigail Johnson Dodge
Categories Cake Dessert Kid-Friendly Blueberry Lemon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For glaze:
- Combine powdered sugar and 2 tablespoons lemon juice in 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. Set aside.
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. 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. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
GLAZED LEMON TUBE CAKE
This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. -John Thompson, Vandalia, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.
Nutrition Facts : Calories 350 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 251mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON CORNMEAL CAKE
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
- Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON RASPBERRY CORNMEAL CAKE
This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.
Provided by Yossy Arefi
Categories brunch, cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
- Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
- Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
- Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
- Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
- Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
- Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
- While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
- Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.
LEMON (OR LIME) CORNMEAL CAKE
The best lemon cake I've ever had! From Woman's Day. You can use lime zest and juice in place of lemon for a nice change of pace. Everyone will want this recipe!
Provided by pamela t.
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F
- Spray cooking spray into a 12 cup Bundt pan.
- Mix together flour, cornmeal, salt, baking powder, and baking soda, set aside.
- In medium 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 well-blended.
- With mixer on low, alternate adding flour mixture and buttermilk until the batter is smooth.
- Scrape into the prepared Bundt pan; level the top with a spatula.
- Bake 55-65 minutes until a wooden pick inserted in the cake comes out clean.
- Cool cake in pan on wire rack for 5 minutes.
- Meanwhile, whisk glaze ingredients in a small bowl (sugar may not be dissolved all the way).
- Invert cake from pan to plate.
- Brush glaze all over hot cake (sugar crystals will be evident).
- Let cake rest several hours before serving.
- Store cake at room temperature up to 4 days.
- Sprinkle with powdered sugar or serve with blueberry or strawberry preserves.
- Enjoy!
Nutrition Facts : Calories 555, Fat 21.1, SaturatedFat 12.5, Cholesterol 134.4, Sodium 311, Carbohydrate 86.4, Fiber 1.4, Sugar 56.8, Protein 7.3
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE
From Bon Appetit. Frozen blueberries can be used in place of fresh--you'll need 13-14 ounces and thaw them.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Glaze: Combine powdered sugar and 2 tablespoons lemon juice in 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. Set aside.
- Cake: Position rack in center of oven and preheat to 350°F Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. 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. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
- For the Blueberry Sauce: Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
Nutrition Facts : Calories 476.5, Fat 13.6, SaturatedFat 7.9, Cholesterol 84.6, Sodium 382.6, Carbohydrate 85.3, Fiber 2.4, Sugar 59.7, Protein 6
CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT
Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.
Provided by Elmotoo
Categories Dessert
Time 1h10m
Yield 1 9inch cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F.
- Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
- In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
- In a large bowl, briefly whisk the mascarpone to loosen it.
- Add the eggs one at a time, whisking to combine.
- Add the sugar and whisk until smooth.
- Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
- Stir in the butter.
- Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
- While the cake is baking, make the lemon syrup.
- Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
- Remove from the heat.
- Allow the cake pan to cool on a rack for 5 minutes before unmolding.
- To unmold, run a small knife around the cake.
- Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
- The cake should slide right out onto the plate.
- Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
- Remove the top plate and the cake will be right side up.
- With a wooden skewer, poke a few dozen holes all over the top of the cake.
- While the cake is still warm, brush the cake with the lemon syrup.
- Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
- Allow the cake to cool.
- To make the lemon fondant, bring a small saucepan of water to a boil.
- Add the rosemary leaves and blanch them for one minute.
- Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
- Drain, and spread the rosemary leaves on a paper towel to dry.
- In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
- When the cake is completely cool, transfer it to a rack set over a baking sheet.
- (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
- You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
- While the glaze is still wet, transfer the cake to a cake plate.
- Allow the fondant to dry, an hour or more, before serving the cake.
- (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
- After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
- A few hours before you're ready to serve the cake, make the fondant and glaze the cake.
Nutrition Facts : Calories 4365.6, Fat 139.6, SaturatedFat 79.1, Cholesterol 1171.8, Sodium 1154.7, Carbohydrate 745.3, Fiber 13.7, Sugar 515.9, Protein 55
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
- When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.
LEMON CORNMEAL CAKE WITH LEMON GLAZE
This cake is light, moist, flavorful, and not overly sweet. A little bit of work for a huge big pay off! I have served it with fresh strawberries and whipped cream and also with lemon curd and fresh raspberries, many toppings would be great. Can double the amount of glaze to cover the entire cake and allow some to dribble off the sides if you like glaze like we do. I have also added 1/3 cup small frozen blueberries to the dry mix and served it like a coffee cake instead of a dessert, minus the glaze. I think it is especially good with Meyer Lemons if you can find them. Adapted from Epicurious website. Hope you enjoy!
Provided by Scoutie
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For cake
- Position rack in center of oven and preheat to 350°F
- Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
- Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
- Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
- Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
- Scrape batter into pan; spread evenly.
- For glaze.
- Combine powdered sugar and 2 tablespoons lemon juice in 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. Set aside.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake.
- Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
- Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
- Stir glaze until blended.
- While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
- Cool completely and serve.
Nutrition Facts : Calories 347.1, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.6, Sodium 358, Carbohydrate 52.1, Fiber 1.1, Sugar 29.1, Protein 5.6
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- Combine powdered sugar and 2 tablespoons lemon juice in 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. Set aside.
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. 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. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
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