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Lemon Corn Cake Recipe

5 from 1 reviews

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Ingredients

  • 1 cup yellow cornmeal
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 1 tbsp grated lemon zest
  • 1/4 cup lemon juice
  • 4 eggs
  • 1 cup buttermilk
  • Glaze
  • 1 cup powdered sugar
  • 1/4 cup lemon juice

Instructions

  1. Sift together flour, cornmeal, baking powder, soda, and salt. Set aside.
  2. In a separate bowl, beat butter and sugar until creamy.
  3. Zest your lemon until you get 1 tablespoon. Add that to your creamed butter and sugar.
  4. Add your lemon juice and mix together until smooth.
  5. Beat 4 eggs and add to the mixture.
  6. Blend in flour mixture and buttermilk until batter is sooth. Pour into pan. Bake 1 hour at 325°.
  7. For the glaze, mix powdered sugar and lemon juicy and brush or drizzle onto warm cake. Let cool and serve with vanilla ice cream or whipped cream!