Easy Lemon Cornmeal Cake Recipe

Preheat the oven to 350°F and generously butter the sides and bottom of a 10-inch bundt cake pan.

In a large mixing bowl add the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda and salt and whisk it together.

Whisk the eggs and add them to the dry ingredients along with the milk, melted butter, vanilla extract, and the juice and zest of one lemon.

Mix the ingredients together with a wooden spoon or spatula until just combined. Some lumps may remain.

Pour the cake batter into the prepared cake pan and bake it in the oven for approximately 30 minutes or until a toothpick inserted in the center comes out dry and the edges are beginning to brown.

While the cake is baking, prepare the lemon glaze by adding the juice of one lemon to 1 ¾ cups of powder sugar and whisking it together. If it doesn’t come together and it’s still dry, add more lemon juice ½ teaspoon at a time. It should still be quite thick and hard to stir.

Remove the cake from the oven and loosen it from the sides of the pan with a butter knife. Let it cool for 5 minutes then take it out of the pan, inverting it onto a cooling rack. Place a sheet pan or wax paper underneath the wire rack for easy cleanup after glazing it.

Immediately after placing the cake on the cooling rack, while it is still hot, glaze the cake with the lemon glaze. Spread the glaze all over the top and all the way to the edges of the cake and let some of it drip down the sides.

Allow the cake to cool completely before serving. Enjoy!