Lemon Poppy Seed Cornmeal Cake


Poppy seeds and cornmeal give a slight crunch to this refreshingly tangy cake.

Lemon Poppy Seed Cornmeal Cake
Makes 1 (6-cup) cake
  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup finely ground plain yellow cornmeal
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ⅓ cup whole buttermilk
  • Boiled Lemon Sugar Glaze (recipe follows)
Boiled Lemon Sugar Glaze
  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon zest
  • ½ cup lemon juice
  • ⅛ teaspoon kosher salt
  1. Preheat oven to 325°.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and juice, and vanilla.
  3. In a medium bowl, whisk together flour, cornmeal, poppy seeds, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. Spray a 6-cup cast-iron fluted cake pan with cooking spray with flour. Spread batter into prepared pan. Gently tap pan on counter lined with a kitchen towel a few times to release air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack, and let cool completely. Spoon Boiled Lemon Sugar Glaze on top and sides of cake.
Boiled Lemon Sugar Glaze
  1. In a small saucepan, whisk together confectioners’ sugar, lemon zest and juice, and salt over medium heat. Bring to a boil, stirring frequently, until sugar dissolves and thickens slightly, about 2 minutes. Spoon hot glaze onto top and sides of cake.