Lemon Cornmeal Cake With Blackberries Recipe Recipes Net

Ingredients

1½cupsall-purpose flour

⅓cupyellow cornmeal

¾cupsugar

3½tspbaking powder

½tspsalt

1cupbuttermilk

2eggs,large

1tbsplemon peel,finely grated

¾tspvanilla extract

½cupunsalted butter,(1 stick), melted, cooled

½pintblackberries,washed and gently dried

1½cupspacked powdered sugar,sifted

2tbspfresh lemon juice,or more, to taste

1lemon,zested

1tspvanilla extract

Position rack in center of oven and preheat to 350 degrees F.

Butter 9-inch-diameter cake pan with 2-inch high sides; coat with cornmeal.

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.

Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.

Pour buttermilk mixture and melted butter into flour mixture.

Gently fold liquids into flour mixture until just blended (do not stir).

Spread evenly in pan.

Bake cake for about 30 minutes, until it springs back when gently touched.

Let cool.

Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.

Stir with spoon until smooth and paste-like, adding more lemon juice by ½ teaspoonfuls if glaze is too thick to spread.

Pour over the cake.