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Lemon Cornmeal Cake

Lemon Cornmeal Cake

I really like the way this cake turned out. I increased the lemon zest because nothing is ever lemony enough for me (yum), but otherwise baked this as written.

I am not so fond of the simple glaze (lemon juice and sugar stirred together) and am going to try different glazes in the future. If anyone has any simple favorites that do not involve powdered sugar, I'd love to hear them.

I have served this with a blueberry coulis, and also strawberry shortcake style. It's delicious either way, or on its own.

Lemon Cornmeal Cake

Cooking spray or coconut oil for greasing the pan

2 1/2 cups all-purpose flour
1/2 cup stone ground yellow cornmeal
2 1/2 tsp baking powder
1/2 tsp baking soda
2 sticks (1 cup) earth balance, softened
1 3/4 cups vegan sugar
1 Tbsp grated lemon zest
1/4 cup freshly squeezed lemon juice (and more for glaze)
4 flax eggs ( 4 Tbls ground, golden flax and 12 Tbls water)
1 cup alternamilk with 2 Tsp vinegar (or cider vinegar)

Sugar Glaze
1 cup vegan sugar
1/3 cup freshly squeezed lemon juice

1. Heat oven to 325°F. You’ll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with cooking spray or rubbed down with coconut oil. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.

2. In a large bowl beat earth balance, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the flax eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and vegan buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.

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. Meanwhile, make the sugar 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, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.

Crossposted to bakebakebake


( 6 comments — Leave a comment )
Jun. 16th, 2010 08:14 pm (UTC)
This. Looks. SOGOOD.

*saves recipe*
Jun. 16th, 2010 10:23 pm (UTC)
any particular reason you don't want to use powdered sugar?
Jun. 16th, 2010 10:47 pm (UTC)
I think it tastes weird! I just don't like it.
Jun. 17th, 2010 06:30 am (UTC)
i suspect it might be the cornstarch in commercial powdered sugars... have you tried making your own by whirring granulated sugar in a blender/food processor?

what exactly didn't you like about the glaze in this recipe?
Jun. 17th, 2010 07:53 am (UTC)
I think it's the cornstarch too. I have tried making my own but it's always more like superfine sugar in application—better, but not quite right.

I didn't care for the graininess of the glaze as written. I am new to frostings and glazes since I'm not a big sugar fan (though I've been baking for years). I have been considering heating the sugar/lemon juice into a smoother glaze, and got a tip in another comment to this post about adding a bit of corn syrup or agave syrup to keep the sugar from re-crystallizing. I think I'll try that!
Jun. 17th, 2010 03:37 pm (UTC)
yeah, i was going to suggest something along those lines :)

thanks for the recipe & review!
( 6 comments — Leave a comment )