Name: Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ⅓ cup Yellow Cornmeal; ¾ cup sugar; 3½ tsp baking powder; ½ tsp salt; 1 cup buttermilk; 2 eggs; 1 tbsp lemon peel; ¾ tsp vanilla extract; ½ cup unsalted butter; ½ pint blackberries; For Glaze:; 1½ cups packed powdered sugar; 2 tbsp Fresh Lemon Juice; 1 lemon; 1 tsp vanilla extract

Indulge in a delightful blend of flavors with this lemon cornmeal cake adorned with juicy blackberries and a tangy lemon glaze. The combination of cornmeal and blackberries offers a subtle texture and a burst of freshness that will leave your taste buds dancing. Perfect for a summer dessert or a special treat any time of the year.

Photos of Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe

Some ingredients in this recipe may not be commonly found in your pantry. Cornmeal can sometimes be overlooked but adds a unique texture to the cake. Buttermilk is another key ingredient that helps keep the cake moist and tender. Be sure to also pick up fresh blackberries and lemon peel to enhance the cake's vibrant flavors.

Ingredients For Lemon Cornmeal Cake With Blackberries And Lemon Glaze

All-purpose flour: A versatile flour that forms the base of the cake.

Cornmeal: Adds a slightly gritty texture that complements the softness of the cake.

Sugar: Sweetens the cake and balances the tartness of the lemon.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the overall flavor and balances the sweetness.

Buttermilk: Keeps the cake moist and adds a subtle tang.

Eggs: Bind the ingredients together and add richness.

Lemon peel: Provides a zesty, fresh flavor.

Vanilla extract: Adds depth and enhances the flavors.

Unsalted butter: Adds richness and moisture to the cake.

Blackberries: Fresh berries that add a burst of juiciness and color.

Powdered sugar: Used for the glaze, it adds sweetness without the graininess of granulated sugar.

Lemon juice: Adds a tangy flavor to the glaze, complementing the cake.

Lemon: The juice and peel are used for both the cake and the glaze.

Vanilla extract: Adds a rich flavor to the glaze.

One reader, Dolli Read says:

This lemon cornmeal cake with blackberries and lemon glaze is a delightful treat! The tangy lemon pairs perfectly with the sweet blackberries, and the cornmeal adds a lovely texture. The glaze is the perfect finishing touch. A must-try for any dessert lover!

Dolli Read

Techniques Required for Making Lemon Cornmeal Cake with Blackberries and Lemon Glaze

How to butter and coat a cake pan: Butter the cake pan thoroughly, ensuring all sides are covered. Then, sprinkle cornmeal into the pan and tilt it to coat all surfaces evenly. How to whisk ingredients: Use a whisk to blend ingredients smoothly, ensuring there are no lumps. How to fold ingredients: Gently combine the wet and dry ingredients by lifting and folding the mixture over itself, rather than stirring, to maintain airiness. How to test cake doneness: Gently touch the center of the cake; it should spring back when done. How to make a glaze: Combine powdered sugar, lemon juice, lemon peel, and vanilla extract, stirring until smooth and paste-like. Adjust the consistency by adding more lemon juice if needed.

How To Make Lemon Cornmeal Cake with Blackberries and Lemon Glaze

This lemon-infused cornmeal cake is a uniquely filling brunch dish that has refreshing blackberries and a sweet lemony glaze.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1½cupsall-purpose flour
⅓cupyellow cornmeal
¾cupsugar
3½tspbaking powder
½tspsalt
1cupbuttermilk
2eggs,large
1tbsplemon peel,finely grated
¾tspvanilla extract
½cupunsalted butter,(1 stick), melted, cooled
½pintblackberries,washed and gently dried

For Glaze:

1½cupspacked powdered sugar,sifted
2tbspfresh lemon juice,or more, to taste
1lemon,zested
1tspvanilla extract

Instructions

Position rack in center of oven and preheat to 350 degrees F.
Butter 9-inch-diameter cake pan with 2-inch high sides; coat with cornmeal.
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
Pour buttermilk mixture and melted butter into flour mixture.
Gently fold liquids into flour mixture until just blended (do not stir).
Spread evenly in pan.
Bake cake for about 30 minutes, until it springs back when gently touched.
Let cool.
Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
Stir with spoon until smooth and paste-like, adding more lemon juice by ½ teaspoonfuls if glaze is too thick to spread.
Pour over the cake.

Nutrition

Calories: 413.66kcal
Fat: 13.27g
Saturated Fat: 7.85g
Trans Fat: 0.47g
Monounsaturated Fat: 3.51g
Polyunsaturated Fat: 0.86g
Carbohydrates: 69.22g
Fiber: 2.14g
Sugar: 43.71g
Protein: 5.73g
Cholesterol: 71.72mg
Sodium: 371.00mg
Calcium: 205.80mg
Potassium: 145.46mg
Iron: 2.00mg
Vitamin A: 121.32µg
Vitamin C: 10.37mg

Crucial Technique Tip for Lemon Cornmeal Cake with Blackberries and Lemon Glaze

When folding the buttermilk mixture into the flour mixture, use a gentle hand to avoid overmixing. Overmixing can result in a dense cake. Instead, use a spatula to fold the ingredients together until just combined, ensuring a light and tender crumb.

Time-Saving Tips for Preparing This Lemon Cornmeal Cake Recipe

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.

Use a food processor: Quickly mix the dry ingredients using a food processor to save time.

Melt butter in microwave: Melt the butter in the microwave instead of on the stove to speed up the process.

Line the pan: Use parchment paper to line the cake pan for easy removal and less cleanup.

Make glaze ahead: Prepare the lemon glaze while the cake is baking to save time.

Substitute Ingredients For Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe

all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.
yellow cornmeal - Substitute with polenta: Polenta has a similar texture and can be used interchangeably with cornmeal.
sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cake.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar for each tsp of baking powder.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the cake.
buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and moisture as buttermilk.
eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water for each egg to create a vegan alternative.
lemon peel - Substitute with lime peel: Lime peel offers a similar citrusy aroma and flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free option.
blackberries - Substitute with blueberries: Blueberries have a similar texture and sweetness, making them a suitable replacement.
powdered sugar - Substitute with granulated sugar blended into powder: Blend granulated sugar in a blender until it reaches a powdered consistency.
fresh lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.
lemon - Substitute with lime: Lime offers a similar citrus flavor and can be used in the same way.
vanilla extract - Substitute with maple syrup: Maple syrup adds a different but rich and sweet flavor to the glaze.

Presenting the Lemon Cornmeal Cake with Blackberries and Lemon Glaze

Use a cake stand: Elevate the lemon cornmeal cake by placing it on a beautiful cake stand to give it a sense of grandeur.
Garnish with fresh blackberries: Arrange fresh blackberries around the base of the cake and on top to add a burst of color and freshness.
Drizzle the lemon glaze artistically: Pour the lemon glaze over the cake in a controlled, artistic manner, allowing it to drip down the sides naturally.
Add lemon zest curls: Create delicate curls of lemon peel and scatter them over the top of the cake for an elegant touch and extra citrus aroma.
Use edible flowers: Decorate with a few edible flowers like pansies or violets to add a touch of sophistication and color contrast.
Serve with a side of whipped cream: Offer a dollop of freshly whipped cream on the side, lightly sweetened and flavored with a hint of vanilla extract.
Plate on a white dish: Use a simple, white plate to serve each slice, allowing the vibrant colors of the cake and blackberries to stand out.
Add a mint sprig: Place a small sprig of fresh mint next to each slice for a pop of green and a refreshing aroma.
Dust with powdered sugar: Lightly dust the top of the cake with a fine layer of powdered sugar just before serving to give it a delicate, snowy appearance.
Serve with a lemon wedge: Include a thin lemon wedge on the side of each plate to enhance the citrus theme and allow guests to add a bit more lemon flavor if desired.

Essential Tools for Making Lemon Cornmeal Cake

Oven: Used to bake the cake at a consistent temperature of 350 degrees Fahrenheit.
9-inch-diameter cake pan: The baking vessel for the cake, ensuring it has the correct shape and size.
Butter knife: Used to coat the cake pan with butter to prevent sticking.
Measuring cups: Essential for accurately measuring ingredients like flour, cornmeal, sugar, and buttermilk.
Measuring spoons: Used to measure smaller quantities of ingredients such as baking powder, salt, lemon peel, and vanilla extract.
Large mixing bowl: For combining the dry ingredients like flour, cornmeal, sugar, baking powder, and salt.
Small mixing bowl: For whisking together the wet ingredients like buttermilk, eggs, lemon peel, and vanilla extract.
Whisk: Used to blend the dry ingredients in the large bowl and the wet ingredients in the small bowl.
Spatula: Useful for gently folding the wet ingredients into the dry ingredients without overmixing.
Cooling rack: Allows the cake to cool evenly after baking.
Small bowl: For mixing the powdered sugar, lemon juice, lemon peel, and vanilla extract to make the glaze.
Spoon: Used to stir the glaze until smooth and paste-like.
Zester: For obtaining the lemon peel needed in both the cake and the glaze.
Juicer: Extracts fresh lemon juice for the glaze.
Measuring jug: Useful for measuring liquid ingredients like melted butter and lemon juice.
Pastry brush: Optional, but can be used to evenly spread the glaze over the cake.

Storing and Freezing Lemon Cornmeal Cake

Allow the lemon cornmeal cake to cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake at room temperature, place it in an airtight container or wrap it tightly with plastic wrap. The cake will keep for up to 3 days at room temperature.
If you want to store the cake in the refrigerator, place it in an airtight container or wrap it tightly with plastic wrap. The cake will keep for up to 5 days in the refrigerator. However, keep in mind that refrigerating the cake may cause it to dry out slightly.
To freeze the lemon cornmeal cake, follow these steps:
1. Wrap the cooled cake tightly in plastic wrap, making sure to remove as much air as possible.
2. Place the wrapped cake in a freezer-safe container or freezer bag, removing any excess air.
3. Label the container or bag with the date and contents.
4. Freeze the cake for up to 2 months.
When you're ready to serve the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can leave it at room temperature for a few hours before serving.
If you've already glazed the cake with the lemon glaze, it's best to store it in the refrigerator. The glaze may become sticky or lose its consistency if left at room temperature for too long.
If you plan to freeze a glazed cake, place it uncovered in the freezer for about an hour to allow the glaze to harden. Then, wrap the cake tightly in plastic wrap and place it in a freezer-safe container or bag before returning it to the freezer.
When storing or freezing the cake, make sure to keep it away from strong-smelling foods, as the cake may absorb their odors.

How to Reheat Leftover Lemon Cornmeal Cake

Preheat your oven to 350°F (175°C). Place the leftover lemon cornmeal cake on a baking sheet and cover it loosely with aluminum foil. Bake for 10-15 minutes, or until the cake is heated through. This method will help restore the cake's moisture and freshness while preventing it from drying out or becoming too crispy on the edges.
For a quicker reheating option, place a slice of the lemon cornmeal cake on a microwave-safe plate. Heat it in the microwave for 20-30 seconds, or until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or tough.
If you want to reheat the cake while preserving its texture and moisture, try using a steamer. Place the leftover lemon cornmeal cake in a steamer basket over boiling water. Cover the steamer and let the cake heat through for 5-7 minutes. This gentle reheating method will help maintain the cake's soft, moist texture.
For a crispy exterior and a warm, soft interior, try reheating the lemon cornmeal cake in a skillet. Melt a small amount of unsalted butter in a non-stick skillet over medium heat. Place a slice of the cake in the skillet and heat for 1-2 minutes on each side, or until it reaches your desired temperature and crispiness.
If you want to enjoy the lemon cornmeal cake at room temperature, simply remove it from the refrigerator and let it sit on the counter for 30-60 minutes before serving. This method allows the flavors of the lemon, cornmeal, and blackberries to develop and intensify, creating a more delightful taste experience.

Interesting Fact About Lemon Cornmeal Cake

A unique aspect of this lemon cornmeal cake is the use of cornmeal, which adds a delightful texture and a subtle, earthy flavor. The blackberries provide bursts of tartness, complementing the lemon glaze perfectly.

Is Making Lemon Cornmeal Cake at Home Cost-Effective?

This lemon cornmeal cake with blackberries and lemon glaze is a delightful treat that balances cost and flavor. The ingredients are mostly pantry staples, with the exception of fresh blackberries and buttermilk. The approximate cost for a household of 4 is around $10-$12. Given its unique taste and moderate expense, this recipe scores an 8 out of 10 in cost-effectiveness.

Is This Lemon Cornmeal Cake Recipe Healthy or Unhealthy?

The lemon cornmeal cake with blackberries and lemon glaze recipe is a delightful treat, but it does have some aspects that make it less than healthy. Here's a breakdown:

The recipe contains a significant amount of sugar, with ¾ cup in the cake itself and another 1½ cups in the glaze. This high sugar content can contribute to obesity, diabetes, and other health issues when consumed in excess.
The use of all-purpose flour and cornmeal provides some carbohydrates, but these are mostly simple carbs that can cause blood sugar spikes.
Butter is used in the recipe, which is high in saturated fat. While some fat is essential for a balanced diet, excessive saturated fat intake can lead to heart problems and other health concerns.
On the positive side, the recipe does include some healthier ingredients like eggs, which provide protein, and blackberries, which offer vitamins, minerals, and antioxidants.

To make this recipe healthier, consider the following suggestions:

Reduce the sugar content in both the cake and the glaze. You can experiment with using natural sweeteners like honey or maple syrup, or simply cut back on the amount of sugar used.
Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and provide more complex carbohydrates.
Swap out some or all of the butter for healthier alternatives like Greek yogurt, applesauce, or mashed avocado. These substitutions can help reduce the saturated fat content while still providing moisture to the cake.
Increase the amount of blackberries used or add other fresh fruits like raspberries or blueberries to boost the vitamin and antioxidant content of the dessert.
Serve smaller portions of the cake to help control calorie intake, and pair it with a side of fresh fruit or a dollop of Greek yogurt for added nutrients.

Editor's Opinion on the Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe

This lemon cornmeal cake with blackberries and lemon glaze is a delightful blend of textures and flavors. The cornmeal adds a pleasant crunch, while the buttermilk ensures a moist crumb. The blackberries provide bursts of tartness that complement the zesty lemon glaze perfectly. The balance of sweet and tangy is spot on, making it a refreshing dessert. The recipe is straightforward, though I recommend ensuring the glaze consistency is just right for a smooth finish. Overall, it's a sophisticated yet simple cake that would impress at any gathering.

Enhance Your Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe with These Unique Side Dishes:

Roasted Beet Salad: Pair this delightful lemon cornmeal cake with a vibrant Roasted Beet Salad. The earthy sweetness of beets combined with a tangy goat cheese and citrus vinaigrette will create a symphony of flavors that complements the zesty notes of the cake.

Grilled Asparagus with Lemon Zest: For a touch of elegance, serve Grilled Asparagus with Lemon Zest. The smoky char of the asparagus paired with a hint of lemon zest will echo the citrusy brightness of the lemon glaze on the cake, making it a harmonious addition to your dessert.

Herb-Crusted Chicken: Balance the sweetness of the lemon cornmeal cake with a savory Herb-Crusted Chicken. The aromatic herbs and crispy crust will provide a delightful contrast, enhancing the overall dining experience.

Minted Pea Soup: Start your meal with a refreshing Minted Pea Soup. The cool, creamy peas infused with fresh mint will cleanse your palate and set the stage for the citrusy delight of the lemon cornmeal cake.

Caramelized Brussels Sprouts: Add a touch of sophistication with Caramelized Brussels Sprouts. The rich, nutty flavor of the brussels sprouts caramelized to perfection will provide a savory counterpoint to the sweet and tangy lemon glaze on the cake.

Similar Recipes to Lemon Cornmeal Cake with Blackberries and Lemon Glaze

Blueberry Polenta Cake: Dive into the delightful world of desserts with this Blueberry Polenta Cake. The cornmeal gives it a unique texture, while the blueberries add a burst of sweetness. Perfect for a summer afternoon treat!

Orange Almond Cake: This Orange Almond Cake is a citrusy delight with a nutty twist. The almonds provide a rich, moist texture, and the orange zest infuses the cake with a refreshing aroma. Ideal for a cozy evening dessert.

Raspberry Ricotta Cake: Experience the creamy goodness of Raspberry Ricotta Cake. The ricotta cheese makes this cake incredibly moist, while the raspberries add a tangy sweetness. A perfect balance of flavors for any occasion.

Strawberry Shortcake: Indulge in the classic Strawberry Shortcake. Layers of fluffy shortcake, fresh strawberries, and whipped cream make this a timeless favorite. A must-try for any dessert lover.

Peach Upside-Down Cake: Turn your dessert game upside down with this Peach Upside-Down Cake. The caramelized peaches on top create a beautiful and delicious presentation. A sweet and fruity treat that's sure to impress.

Recommended Appetizers and Main Courses to Complement Lemon Cornmeal Cake

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine cremini mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. The mushroom caps are baked until golden and bubbling, creating a perfect bite-sized treat. The creamy filling contrasts beautifully with the earthy flavor of the mushrooms, making each bite a burst of flavor. Garnish with a sprinkle of parmesan and a touch of parsley for an elegant presentation.

Bruschetta: Bruschetta is a classic Italian appetizer that never fails to impress. Start with slices of toasted baguette, brushed with olive oil and rubbed with garlic. Top each slice with a mixture of diced tomatoes, fresh basil, and mozzarella. Drizzle with a balsamic reduction for a touch of sweetness and a burst of flavor. The combination of crunchy bread, juicy tomatoes, and creamy cheese makes this a crowd-pleaser every time.

Main Courses:

Grilled Lemon Herb Chicken: Grilled Lemon Herb Chicken: Elevate your dinner with this succulent chicken dish. Marinated in a zesty blend of lemon juice, garlic, and fresh herbs, the chicken is grilled to perfection, offering a burst of flavor in every bite. Serve alongside a refreshing cucumber and tomato salad, drizzled with a light vinaigrette. This dish pairs wonderfully with a side of roasted potatoes or steamed asparagus, making it a versatile option for any occasion.

Pasta Primavera: Pasta Primavera: Delight in the vibrant flavors of this classic Italian dish. Featuring a medley of seasonal vegetables such as zucchini, bell peppers, and cherry tomatoes, this pasta is tossed in a light olive oil and garlic sauce. The addition of fresh basil and a sprinkle of Parmesan cheese enhances the dish's aromatic profile. Perfect for a light yet satisfying meal, this pasta can be enjoyed on its own or with a side of garlic bread and a crisp Caesar salad.

Why trust this Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe:

This lemon cornmeal cake with blackberries and lemon glaze is a delightful treat that combines the tangy flavor of lemon with the sweetness of blackberries. The use of buttermilk ensures a moist and tender crumb, while the cornmeal adds a unique texture. The lemon glaze provides a perfect finishing touch, balancing the flavors beautifully. This recipe has been carefully crafted and tested to guarantee a delicious outcome, making it a trustworthy choice for your next baking adventure.

Have you tried this Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe? Let us know how it turned out or share your own twist on this delightful dessert in the Baking and Desserts forum!

FAQ:

How do I know when the cake is done baking?

I usually check if the cake springs back when gently touched in the center. You can also insert a toothpick; if it comes out clean, the cake is done.

Can I use frozen blackberries instead of fresh ones?

Yes, you can use frozen blackberries. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture.

What can I use if I don't have buttermilk?

If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

How do I store the cake?

I usually store the cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week.

Can I make the glaze ahead of time?

Yes, you can make the glaze ahead of time. Just store it in an airtight container in the refrigerator. When you're ready to use it, let it come to room temperature and give it a good stir before pouring it over the cake.