Ingredients
- 2 1/2 c. all-purpose flour*
- -1/2 c. yellow cornmeal
- -2 tsp. baking powder
- -1/2 tsp. each baking soda and salt
- -2 sticks (1 c.) butter, softened
- -1 3/4 c. sugar
- -1 Tbsp. grated lemon zest
- -1/4 c. lemon juice
- -4 large eggs
- -1 c. plain yogurt, stirred to loosen
sugar glaze
- -1 c. sugar
- -1/3 c. lemon juice (from 1 1/2-2 lemons)
Directions
- 1. Heat oven to 325F. Grease and flour a 10-cup decorative tube pan or a 12-cup Bundt pan. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- 2. In a 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 yogurt until batter is smooth. Scrape into prepared pan; level top with spatula. Batter will be thick.
- 3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.
- 4. Glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight (fully cooled, then covered), before serving.
- Woman’s Day claims this cake keeps for up to four days. I made it on Saturday, let it sit overnight, and cut into it on Sunday. It was moist and delicious on Sunday but had begun to dry out by Monday night. Unless you have 4-6 hungry people to feed, I’d recommend halving this recipe and baking in smaller pan (8-in. round?).
*Gluten-free variation: substitute 2 c. white rice flour, 1/2 c. corn starch, and 1 tsp. xanthan gum for wheat flour. Prepare pan with rice flour.
