Lemon Cornmeal Cake / Guest post for Nandoos Kitchen
Old fashioned cakes are my favorite, to me it looks pretty on its own without any thick blanket of sugar frosting.
This is a guest post for Lisha of Nandoos Kitchen ( most people call her by her blog name Nandoos thats so funny right !) We haven’t met each other in person but share the same hometown and that explains why most of her posts are familiar to me. Some of her simple curries are like hearing some old melodies that awakens nostalgia in me.
Few days back I was feeling really sick and had no appetite yet had to make something for the family. I was lazily glancing through the blogger updates and there comes a recipe with nice tart flavors from Lisha. Though I make something similar often a change in few ingredients makes all the difference right! I knew I had to try it immediately, sick or not.She has fiery looking version of soya chunks thats also a must try.
Please head over to Nandoos Kitchen for the guest post.
All purpose flour – 1 cup
Cornmeal -1 cup
Baking powder-1 tsp
Butter-1/2 cup(1 stick)
Sugar (granulated) -1 cup
Buttermilk – 1/2 cup or orange juice
Lemon juice- 1 tbsp
Grated lemon zest -1/2 tbsp
Lemon juice 1/4 cup
Lemon juice -1/3 cup
Powdered sugar- 2 tbsp or slightly more
1.Whisk the flour ,cornmeal ,baking powder in a medium bowl.
2.In another bowl cream the butter by beating it then add sugar lemon zest and lemon juice.Once that becomes fluffy add eggs one by one beat then add the buttermilk finally fold the flour mixture just until everything is combined. Do not over mix.
3. Bake in a greased loaf pan, in a preheated oven at 350°F for around 30-35 minutes. Until the cake tester/skewer comes out clean. Cool the cake for 5 minutes. Unmold the cake if u can.
4.Mix lemon juice and powdered sugar for the glaze/syrup .Pour on top of the hot cake .
Let the cake absorb the syrup completely, let it sit overnight in room temperature.(u will see specks of sugar on top thats fine)
Slice and serve with a dollop of cream if you like.
The cake is good at room temperature for up to 4 days.
Serve along with tea.