Wednesday, March 16, 2011

Lemon Cornmeal Cake

Raise your hand if you know what Prince's Hot Chicken is. If you DIDN'T raise your hand you need to come and visit us... like now... so Jeremy can introduce you. What does that have to do with Lemon Cornmeal Cake? Well, I made it for dessert the other day. On a day when we had some friends over for dinner. Pasta, roasted cauliflower, salad, dessert. You would think that would be a filling yummy dinner right? Wrong, not if Prince's is an option. AFTER eating dinner and playing a board game the boys headed out to get some chicken. And when their insides were burning with hot chicken I pulled this dessert out for round two. Apparently it paired beautifully with the belly scorching madness that is Prince's. Here is the recipe. A friend got it from someone's blog and emailed it to me. Sorry I can't link to the original. Enjoy.

1 ½ c flour
1/3 c yellow cornmeal
½ c sugar
¼ c brown sugar
3 tsp baking powder
½ tsp baking soda
½ tsp salt
1 c buttermilk
2 eggs
1 Tb lemon zest
½ c + 1 Tb butter melted and cooled
1 ½ c powdered sugar
3 – 4 Tb lemon juice

Preheat oven to 350. In a 9 or 10 inch cast iron skillet, melt butter over med heat until browned and fragrant. Tilt pan so butter coats pan bottom and sides evenly. Remove butter to a dish to cool.

In a large bowl whisk together flour, cornmeal, sugars, baking powder, baking soda and salt. In a small bowl, whisk together eggs, buttermilk, lemon zest and butter. Add wet ingredients all at once to the dry ingredients and fold together with a spatula until very few lumps remain. Pour into cast iron pan and place in oven.

While the cake bakes whisk together powdered sugar and juice to make glaze.

Bake cake for 30 minutes or until toothpick test comes clean. Remove from oven and let rest 10 minutes. Use a skewer or fork to poke holes all over cake. Pour glaze over cake and spread evenly. Let it rest 30 min before serving.

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