 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
This is from Martha Stewart and is one of my favorite loaf recipes. Sweet and crunchy! Serve with honey butter! Ingredients:
3/4 cup unsalted butter, room temperature, plus more for pan |
1 cup sugar, plus more for pan |
2 tablespoons sugar, plus more for pan |
1 1/4 cups all-purpose flour, plus |
2 tablespoons all-purpose flour, plus more for pan |
1/2 cup yellow cornmeal, plus |
2 tablespoons yellow cornmeal |
1 tablespoon grated lemon zest, plus |
2 tablespoons fresh lemon juice (about 1 lemon) |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 large eggs |
3/4 cup buttermilk |
Directions:
1. Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan. Dust with sugar and flour, and tap out excess; set aside.
2. In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
3. In a bowl, whisk together flour, cornmeal, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and lemon juice.
4. With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
5. Bake until center is springy to the touch, about 55 minutes; drape with foil if cake browns too quickly.
6. Let cool 10 minutes in pan; invert cake onto a wire rack. Reinvert and let cool completely.
|
|