Lemon-Cornmeal Cake

Ingredients

• • 2 1/2 c all-purpose flour

  • 1/2 c yellow cornmeal

  • 2 t baking powder

  • 1/2 t baking soda

  • 1/2 t salt

  • 2 sticks (1 c) unsalted butter, softened

  • 1 3/4 c sugar

  • 1 T grated lemon zest

  • 1/4 c lemon juice

  • 4 large eggs

  • 1 c buttermilk or plain yogurt (stirred to loosen)

  • 1 c sugar

  • 1/3 c lemon juice

  • baking spray or cooking spray with flour

Preparation

Heat oven to 325 degrees. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt. In large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula. Bake 55-65 minutes until a wooden toothpick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.