This week I made Lemon Cornmeal Breakfast Cake from Joy the Baker. It’s delicious. You should try it…even if you’re not a lemon person. Even non-lemon lovers will like this one. Plus it’s fun because you can bake it in your cast iron pan. Print this one out and try it!
Lemon Cornmeal Breakfast Cake
recipe adapted from Bon Appetit, April 2009
1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
1/2 cup granulated sugar
1/4 cup brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoons lemon zest
1/2 cup (1 stick) plus one tablespoons unsalted butter, melted until browned then cooled slightly
1 1/2 cup powdered sugar
3 to 4 tablespoons fresh lemon juice
Place a rack in the center of the oven and preheat to 350 degrees F.
In a 9 or 10-inch cast iron skillet, melt butter over medium heat until browned and fragrant. Use a potholder to grab onto the cast iron and carefully tilt back and forth so the melted butter greases the sides of the pan. Remove browned butter from the cast iron to cool, and set the buttery cast iron aside. That’s what we’re going to bake the cake in!
If you don’t have a cast iron skillet, simply butter and flour a 9-inch round cake pan. Set aside. Brown the butter in a skillet over the stove top and incorporate into the recipe just the same.
In a large bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda and salt. In a small bowl, carefully whisk together eggs, buttermilk, lemon zest and butter. Add the wet ingredients, all at once, to the dry ingredients and fold together with a spatula. Fold until very few lumps remain. Pour batter into the prepared buttered pan and place in the oven.
While the cake bakes, whisk together powdered sugar and lemon juice for the glaze. Set aside.
Bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes. Use a skewer or the tines of a fork to poke holes in the bake. Sporadic holes here and there will do. Pour over the glaze, spread evenly and let rest for about 30 minutes before serving. This cake will last for up to 4 days, well wrapped, at room temperature.
Thoughts on This Week’s Recipe:
Ease of preparation:
This recipe is fairly quick and easy to mix up, but it does take some time to bake, and then sit for 30 minutes, so plan for a little wait time. Or make it the night before…it does save really well.
I love this breakfast cake. It is wonderfully moist and delicious.
Would you make it again?
Yes, this is a keeper…I’ll make it on a regular basis.
Did you omit or add anything?
Would you change anything next time?
Next Week’s Recipe:
I had this at a local restaurant, Ki’s in Cardiff, and decided to try and recreate it at home. It’s great as an appetizer, or you can make it for lunch or dinner.
Brie, Mango, and Avocado Quesadilla
Red Pepper Flakes
In a pan, saute some chopped red onion in grape seed oil or olive oil with a dash of red pepper. Transfer to a plate.
Chop up a mango, an avocado, and some cilantro.
In the saute pan, place a buttered tortilla and brown it slightly. On another buttered tortilla, spread some Brie, avocado slices, mango slices, sauteed onions, and cilantro. Place in the saute pan and cover with the other tortilla until everything melts together nicely.
Remove from pan, and slice into pieces. Enjoy!
Let me know if you try it and what you think…or if you have a new recipe you’re wanting to try, share it with me and I’ll try it too!