Very thinly sliced regular lemons or thin-skinned oranges can also be used in this striking treat.
Meyer Lemon Cornmeal Cake
Serves: 1 (10-inch) cake
- 1¾ cups sugar, divided
- 3½ teaspoons Meyer lemon zest, divided
- ¼ cup plus 2 tablespoons fresh Meyer lemon juice, divided
- 2 Meyer lemons, sliced
- ½ cup unsalted butter, softened
- 2 large eggs
- 1½ cups all-purpose flour
- ⅓ cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup whole buttermilk
- ⅓ cup prepared lemon curd
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, stir together ¾ cup sugar, 1½ teaspoons zest, and ¼ cup lemon juice until sugar is almost dissolved. Add lemon slices in a single layer, overlapping slightly, if necessary.
- In a large bowl, beat butter and remaining 1 cup sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a medium bowl, whisk together buttermilk, lemon curd, remaining 2 teaspoons zest, and remaining 2 tablespoons lemon juice. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter over lemon slices.
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in skillet for 10 minutes. Loosen edges of cake from skillet, and invert onto a serving platter. Serve immediately.