Lemon Or Lime Cornmeal Cake Food

LEMON CORNMEAL CAKE

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.)

LEMON-CORNMEAL CAKE

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.

LEMON (OR LIME) CORNMEAL CAKE

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!

LEMON CORNMEAL CAKE WITH LEMON GLAZE

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.

CITRUS CORNMEAL CAKE

Steps:

• Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.

LEMON-RASPBERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8 or 9" skillet.
• In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
• In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
• Pour wet mixture into dry, and stir just until moistened.
• Let sit 5 minutes, then pour into skillet.
• Pour 1 Tbsp cream (any kind) over top, and place in oven.
• Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
• Great served with a dollop of vanilla yogurt.

LEMON RASPBERRY CORNMEAL CAKE

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.

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.