Lemon Cornmeal Cake

I've made this twice now and it is moving into the cake recipe rotation.

Lemon-Cornmeal Cake

Baking spray (cooking spray with flour)

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 butter
1 3/4 cups sugar
1 Tablespoon grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt

Sugar Glaze
1 cup sugar
1/3 cup lemon juice

Heat oven to 325 degrees. Spray a tube or  bundt pan with the baking spray and set aside.
Stir together flour, cornmeal, baking powder and salt.
Cream butter, sugar, lemon juice and zest in stand mixer until fluffy.
Add the eggs, one at time, alternating with the flour mixture and buttermilk (or yogurt).
Scrape into pan, level top. Bake 55-65 minutes until wooden pick inserted near center comes out clean.
Cool cake in pan on wire rack 10-15 minutes.
Turn out onto cake plattter and brush with glaze.

Glaze - whisk ingredients until combined (sugar will not completely disolve.)


Notes: I have made this cake twice, once using reconstituted buttermilk powder and once using yogurt, and I liked the finished product of the yogurt best. I also added a little lemon extract to the cake batter. I found I did not use all the prepared glaze, and yet the cake was sweet enough for me.