Lemon Cornmeal Cake

• portionen: 10 servings
• aktive zeit: 20 minutes
• gesamtzeit: 1 hour 50 minutes

Zutaten

1-1/2 cups all-purpose flour

1/3 cup yellow cornmeal

3/4 cup granulated sugar

3-1/2 tsps. baking powder

1/2 tsp. table salt

1 cup buttermilk

2 large eggs

1 tbsp. lemon zest

3/4 tsp vanilla extract

1/2 cup unsalted butter (melted, cooled)

1-1/2 cups packed confectioners' sugar

2 tbsps. (or more if needed) fresh lemon juice

3 cups fresh or frozen (thawed) blueberries (divided)

2/3 cup packed light brown sugar

1/2 tsp lemon zest

2 tsps. fresh lemon juice

pinch of salt

Anweisungen

prepare

Position the rack in the center of the oven and preheat to 350°F. Butter a 9″ diameter cake pan with 2″ high sides and line the bottom with parchment.

combine

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate small bowl, whisk the buttermilk, eggs, lemon zest, and vanilla. Pour the buttermilk mixture and melted butter into the dry ingredients. Using a rubber spatula, gently fold the liquids into the flour mixture until just combined—don’t stir. The batter will be lumpy. Scrape the batter into the prepared pan and spread evenly.

bake

Bake the cake until a tester inserted into the center comes out clean and the cake pulls slightly away from the sides of the pan, 25–30 minutes.

create

While the cake bakes, make the lemon glaze. In a small bowl, stir together the confectioners' sugar and lemon juice until smooth and paste-like. If the glaze is too thick to spread, add lemon juice 1/2 teaspoon at a time. (Thick is good—it’ll be going on a hot cake, and you don’t want it to slide off.)

bake

As soon as the cake comes out of the oven, run a knife around the edges. Place a cooling rack on top of the pan. Using oven mitts, hold the pan and rack together and invert the cake onto the rack. Remove the pan. Place a second rack on the bottom of the cake and invert one more time so it’s top side up.

stir

Give the glaze a quick stir. While the cake is still very hot, drop spoonfuls of glaze over the top and spread it to within 1/2" of the edges. Some of the glaze may drip down the sides. Let the cake cool completely.

cool

While the cake is cooling, make the blueberry sauce. In a medium saucepan, combine 1 1/2 cups of the blueberries with the brown sugar, lemon juice, lemon zest, and a pinch of salt. Stir over medium heat until the sugar dissolves and the mixture begins to simmer, about 7 minutes.

reduce

Reduce the heat to medium-low and simmer until the berries are very soft and the liquid is syrupy, stirring often, about 7 more minutes. Remove from heat and stir in the remaining blueberries. Use the back of a spoon to gently press some of the berries against the side of the pan to lightly crush them.

cover

The sauce can be made up to 2 days ahead—cover and chill. Serve chilled or rewarm before serving.

Nährwertangaben

• Portionsgröße: 171 g
• Kalorien: 395 kcal
• Gesamtfett: 11 g
• Gesättigtes Fett: 6.3 g
• Ungesättigtes Fett: 3.9 g
• Cholesterin: 63 mg
• Natrium: 341 mg
• Gesamtkohlenhydrate: 72 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 52 g
• Eiweiß: 5 g