Lemon Buttermilk Cornmeal Pound Cake

• tempo totale: 1 hour 29 minutes

Ingredienti

Cake

1 cup unsalted butter, softened (227 g)

2 cups granulated sugar (400 g)

4 large eggs, room temp

1 tbsp lemon zest

1 tsp vanilla extract (5 ml)

1 ½ cups all-purpose flour (180 g)

½ cup fine cornmeal (80 g)

½ tsp baking powder (2 g)

½ tsp baking soda (2 g)

1 tsp salt (6 g)

1 cup buttermilk (240 ml)

2 tbsp lemon juice (30 ml)

Lemon Glaze

1 ½ cups powdered sugar (180 g)

2–3 tbsp lemon juice (30–45 ml)

1 tbsp melted butter (14 g)

pinch salt

Istruzioni

Heat oven to 325°F / 163°C. Grease and flour a bundt or tube pan.

Cream butter and sugar 3–5 minutes until light and fluffy.

Beat in eggs one at a time. Add lemon zest and vanilla.

Whisk flour, cornmeal, baking powder, baking soda, and salt.

Mix buttermilk and lemon juice together.

Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry. Mix just until combined.

Bake 65–75 minutes until a toothpick comes out clean. Cool 15 minutes, then turn out and cool completely.

Glaze

Whisk glaze ingredients until pourable. Drizzle over cooled cake.

Let glaze set, slice, and serve 💛