Lemon Cornmeal Cakes


Rufus' Food and Spirits Guide

We prefer desserts that serve two, so we don’t have leftovers. These cakes were inspired by this Bon Appetit recipe. We went heavier on the cornmeal and lemon and skipped the berry topping they suggested among other changes.

Lemon Cornmeal Cake

For Glaze

  • 1/4 cup powdered sugar
  • 3/4 tsp lemon juice
  • 3/4 tsp limoncello

Combine powdered sugar, lemon juice and limoncello in a small bowl. Stir with a fork to get out any lumps until smooth and paste-like. Set aside.

For Cake

  • 3/4 cups all purpose flour
  • 1/4 cup yellow cornmeal
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 large egg
  • zest from one lemon
  • 2 tbsp lemon juice
  • 3 tbsp unsalted butter, melted, cooled

Preheat to 350. Butter two 12 -ounce dishes. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt, stir to blend. Whisk milk, eggs, lemon…

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