Thursday, June 21, 2018

Lemon Cornmeal Cake with Blackberries and Lemon Glaze

I’d like to start this recipe with a great story about how my great grandmother hand ground dried corn into cornmeal for a secret family recipe, but this is what happened… I had just finished making some Cornmeal Pancakes and I had a half a cup of cornmeal left over. I looked over at my fresh produce and saw a couple of lemons left over from my Garlic Paste recipe. So what did I do? I looked online for lemon cornmeal recipes.


  • 1 1/2 cups all purpose flour
  • 1/3 cup yellow cornmeal
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon finely grated lemon peel
  • 3/4 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted, cooled
  • 1/2 pint blackberries , washed and gently dried
  • Glaze:
  • 1 1/2 cups (packed) powdered sugar, sifted
  • 2 tablespoons (or more) fresh lemon Juice
  • zest of one lemon
  • 1 tsp vanilla extract


  1. Position rack in center of oven and preheat to 350°F.
  2. Butter 9-inch-diameter cake pan with 2-inch-high sides; coat with cornmeal.
  3. Get full recipe==>>