Tuesday, May 9, 2017

LICK THE PLATTER CLEAN LEMON CAKE

Vegetable oil spray with flour

2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 3/4 cups sugar
1 tbsp grated lemon peel
1/4 cup lemon juice
4 large eggs
1 cup buttermilk

Preheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.

Sugar Glaze:

1 cup sugar
1/3 cup lemon juice

While cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. Cut into 20 thin slices. Per slice: 282 cal, 44 g carbs, 4 g pro, 1 g fiber

Note: File Photo

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