Lemon-Cornmeal Cake

Cake:
2 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted, softened butter
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

Directions:
Heat oven to 325 degrees. Coat bundt pan with non stick spray.
In medium bowl whisk together flour, cornmeal, baking powder and soda, and salt.
In a large bowl beat butter, sugar, lemon zest and juice until light and fluffy. Beat in the eggs one at a time until blended. Alternately beat in flour mixture and buttermilk until batter is smooth.
Scrape into bundt pan and level with spatula.
Bake 55 - 65 minutes.

To make Sugar Glaze:
Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved).

Invert cake and brush glaze all over hot cake until absorbed, sugar crystals will be evident.


Let rest several hours, or over night before serving.