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.
Position rack in center of oven and preheat to 350 degrees F.
Butter 9-inch-diameter cake pan with 2-inch high sides; coat with cornmeal.
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.
Gently fold liquids into flour mixture until just blended (do not stir).
Spread evenly in pan.
Bake cake for about 30 minutes, until it springs back when gently touched.
Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
Stir with spoon until smooth and paste-like, adding more lemon juice by ½ teaspoonfuls if glaze is too thick to spread.
Pour over the cake.
- 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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