How To Make Lemon Cornmeal Cake with Blackberries and Lemon Glaze
This lemon-infused cornmeal cake is a uniquely filling brunch dish that has refreshing blackberries and a sweet lemony glaze.
Serves:
Ingredients
- 1½cupsall-purpose flour
- ⅓cupyellow cornmeal
- ¾cupsugar
- 3½tspbaking powder
- ½tspsalt
- 1cupbuttermilk
- 2eggs,large
- 1tbsplemon peel,finely grated
- ¾tspvanilla extract
- ½cupunsalted butter,(1 stick), melted, cooled
- ½pintblackberries,washed and gently dried
For Glaze:
- 1½cupspacked powdered sugar,sifted
- 2tbspfresh lemon juice,or more, to taste
- 1lemon,zested
- 1tspvanilla extract
Instructions
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Position rack in center of oven and preheat to 350 degrees F.
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Butter 9-inch-diameter cake pan with 2-inch high sides; coat with cornmeal.
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Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
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Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
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Pour buttermilk mixture and melted butter into flour mixture.
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Gently fold liquids into flour mixture until just blended (do not stir).
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Spread evenly in pan.
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Bake cake for about 30 minutes, until it springs back when gently touched.
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Let cool.
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Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
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Stir with spoon until smooth and paste-like, adding more lemon juice by ½ teaspoonfuls if glaze is too thick to spread.
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Pour over the cake.
Nutrition
- Calories: 413.66kcal
- Fat: 13.27g
- Saturated Fat: 7.85g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.51g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 69.22g
- Fiber: 2.14g
- Sugar: 43.71g
- Protein: 5.73g
- Cholesterol: 71.72mg
- Sodium: 371.00mg
- Calcium: 205.80mg
- Potassium: 145.46mg
- Iron: 2.00mg
- Vitamin A: 121.32µg
- Vitamin C: 10.37mg
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