We prefer desserts that serve two, so we don’t have leftovers. These cakes were inspired by this Bon Appetit recipe. We went heavier on the cornmeal and lemon and skipped the berry topping they suggested among other changes.
Lemon Cornmeal Cake
- 1/4 cup powdered sugar
- 3/4 tsp lemon juice
- 3/4 tsp limoncello
Combine powdered sugar, lemon juice and limoncello in a small bowl. Stir with a fork to get out any lumps until smooth and paste-like. Set aside.
- 3/4 cups all purpose flour
- 1/4 cup yellow cornmeal
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- zest from one lemon
- 2 tbsp lemon juice
- 3 tbsp unsalted butter, melted, cooled
Preheat to 350. Butter two 12 -ounce dishes. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt, stir to blend. Whisk milk, eggs, lemon peel, and juice in small bowl. Pour milk mixture and melted butter into flour mixture. Gently fold liquids into flour mixture until just blended. Scrape batter into pans; spread evenly. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 25-30 minutes.
While cake is still hot, use a pastry brush to spread glaze on top of each cake. Cool completely. We left the cakes in their individual pans, but they can be turned out and iced individually if desired.