Lemon Cornmeal Cake With Lemon Glaze And Crushed-... Recipe

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Lemon Cornmeal Cake With Lemon Glaze  And Crushed-...
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  1. For glaze:
  2. Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
  3. For cake:
  4. Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
  5. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  6. Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
  7. Combine 11/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD: Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 284.7 Kcal (1192 kJ)
Calories from fat 76.19 Kcal
% Daily Value*
Total Fat 8.47g 13%
Cholesterol 65.05mg 22%
Sodium 216.59mg 9%
Potassium 365.21mg 8%
Total Carbs 47.49g 16%
Sugars 23.02g 92%
Dietary Fiber 2.19g 9%
Protein 5.41g 11%
Vitamin C 3.6mg 6%
Vitamin A 0.1mg 2%
Iron 0.8mg 5%
Calcium 147.4mg 15%
Amount Per 100 g
Calories 190.98 Kcal (800 kJ)
Calories from fat 51.11 Kcal
% Daily Value*
Total Fat 5.68g 13%
Cholesterol 43.64mg 22%
Sodium 145.29mg 9%
Potassium 244.98mg 8%
Total Carbs 31.85g 16%
Sugars 15.44g 92%
Dietary Fiber 1.47g 9%
Protein 3.63g 11%
Vitamin C 2.4mg 6%
Iron 0.5mg 5%
Calcium 98.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 8

Good Points

  • saturated fat free

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