Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce

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Are you a fan of cakes that have a delightful balance of flavors?

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Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce
Servings
0

Method

  1. In a small bowl, combine powdered sugar and 2 tablespoons of lemon juice. Stir until smooth and paste-like. If the glaze is too thick to spread, add more lemon juice by 1/2 teaspoonfuls. Set aside.

  2. Preheat the oven to 350°F and position the rack in the center. Butter a 9-inch cake pan with 2-inch-high sides and line the bottom with parchment paper.

  3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until well blended.

  4. In a separate small bowl, whisk buttermilk, eggs, lemon peel, and vanilla.

  5. Pour the buttermilk mixture and melted butter into the flour mixture. Use a rubber spatula to gently fold the liquids into the flour mixture until just blended. Do not stir vigorously.

  6. Scrape the batter into the prepared cake pan and spread it evenly.

  7. Bake the cake for about 30 minutes or until a tester inserted into the center comes out clean and the cake pulls away from the sides of the pan.

  8. Immediately after removing the cake from the oven, run a knife around the sides of the cake. Place a rack on top of the cake in the pan. Using oven mitts, hold the pan and rack together firmly and invert the cake onto the rack. Remove the pan from the cake.

  9. Place another rack on the bottom of the cake and invert it one more

About this recipe

Are you a fan of cakes that have a delightful balance of flavors? If so, then you are in for a treat with this Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce. This heavenly dessert combines the zesty tang of lemon with the subtle crunch of cornmeal, topped off with a luscious lemon glaze and a burst of sweetness from the crushed-blueberry sauce. It's a symphony of flavors that will leave your taste buds dancing with joy.

The Perfect Combination

Imagine biting into a slice of moist and tender cake that is infused with the bright and refreshing taste of lemon. The addition of cornmeal gives the cake a unique texture, adding a delicate crunch that perfectly complements the softness of the crumb. Each bite is a delightful experience, with the flavors harmonizing beautifully in your mouth.

A Burst of Sunshine

The Lemon Glaze is like a ray of sunshine, adding a burst of tangy sweetness to the cake. Made with freshly squeezed lemon juice and powdered sugar, it forms a thin, glossy coating that enhances the lemon flavor and provides a touch of sweetness that balances out the tartness. It's the perfect finishing touch that takes this cake to a whole new level.

A Symphony of Flavors

But we're not done yet! To add an extra layer of indulgence, we top the cake with a delicious crushed-blueberry sauce. The sweet and juicy blueberries are gently cooked down into a thick sauce, creating a vibrant burst of fruity flavor that complements the zesty lemon perfectly. The combination of the lemon glaze and crushed-blueberry sauce creates a symphony of flavors that will leave you craving more.

Perfect for Any Occasion

Whether you're celebrating a special occasion or simply want to treat yourself to a delectable dessert, this Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce is the perfect choice. Its unique combination of flavors and beautiful presentation make it a showstopper that will impress your friends and family.

In Conclusion

In summary, this Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce is a true delight for the senses. Its unique combination of flavors, textures, and colors make it a feast for the eyes and the taste buds. Whether you're enjoying it with a cup of tea on a lazy afternoon or serving it as the star of a special occasion, this cake is sure to impress. So why wait? Treat yourself and your loved ones to a slice of heaven with this exquisite dessert.

Frequently asked questions

Can I use frozen blueberries for the crushed-blueberry sauce?

Yes, you can use frozen blueberries if fresh ones are not available. Just make sure to thaw them before cooking.

Can I substitute the lemon glaze with a different flavor?

While the lemon glaze adds a wonderful tangy sweetness to the cake, you can experiment with other citrus flavors like orange or lime if you prefer.

Can I make this cake in advance?

Absolutely! This cake can be made a day in advance and stored in an airtight container. Just make sure to glaze it and add the crushed-blueberry sauce right before serving.

Can I use a different type of flour instead of cornmeal?

Cornmeal gives this cake its unique texture and flavor, but if you don't have it on hand, you can substitute it with an equal amount of all-purpose flour. However, keep in mind that the texture and taste will be slightly different.

Can I use a bundt pan instead of a regular cake pan?

Absolutely! Using a bundt pan will give the cake a beautiful decorative shape, making it even more visually appealing.

Can I freeze this cake?

Yes, you can freeze this cake without the glaze and crushed-blueberry sauce. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator overnight and add the glaze and sauce before serving.

Can I make the crushed-blueberry sauce ahead of time?

Yes, the crushed-blueberry sauce can be made ahead of time and stored in the refrigerator for up to three days. Just make sure to bring it to room temperature before serving.

Can I serve this cake warm?

Absolutely! This cake can be enjoyed warm or at room temperature. Just make sure to glaze it and add the crushed-blueberry sauce right before serving.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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