Lemon-Cornmeal Cake

When life serves you a lemon make this cake!

2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp each baking soda and salt
2 sticks (l cup) unsalted butter, softened
1 3/4 cups sugar
1 Tbsp grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze
1 cup sugar
1/3 cup 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 baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.

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

3. Bake 55 to 65 minutes until 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.

Tip: Use lime zest and juice for a zesty alternative.