LEMON CORNMEAL CAKE
THIS IS ESPECIALLY FOR SNUFFLES BUT EVERYONE CAN ENJOY IT. BEFORE I START LET ME JUST SAY I DO NOT LIKE CORNMENAL BUT THIS IS SUPERB.LEMON CORNMEAL BREADGREASE AND LIGHTLY FLOUR A BUNDT PANIN A MEDIUM BOWL BEAT TOGETHER: 1 CUP OF BUTTER, 1 AND 3/4 CUPS OF WHITE SUGAR, 2 TABLESPOONS OF LEMON ZEST, A GENEROUS 1/4 CUP OF LEMON ( I ACTUALLY USED ABOUT 1/2 CUP). BEAT UNTIL LIGHT AND FLUFFY. THEN ADD 4 LARGE EGGS ONE AT A TIME BEATING AFTER EACH ONE UNTIL WELL BLENDED. IN ANOTHER BOWL MIX 2 AND 1/2 CUPS OF WHITE FLOUR, 1/2 CUP OF YELLOW CORNMEAL, 1/2 TEASPOON OF BAKING SODA, 1/2 TEASPOON OF SALT, 2 TEASPOONS OF BAKING POWDER.NOW ADD THE FLOUR MIXTURE TO THE EGG MIXTURE ALTERNATELY WITH 1 CUP OF BUTTERMILK. PUT INTO PAN AND LEVEL TOP.BKAE AT 350*F FOR 55 TO 65 MINUTES UNTIL GOLDEN AND TOOTHPICK COMES OUT CLEAN. COOL PAN ON WIRE RACK FOR FIVE MINUTES WJILE COOLING MAKE UP SUGAR GLAZE: 1 CUP OF WHITE SUGAR WITH 1/3 CUP OF LEMON ( I ADDED MORE LEMON AND A LITTLE BIT OF PURE LEMON EXTRACT JUST BECAUSE I REALLY LIKE LEMON).REMOVE CAKE FROM PAN AND BRUSH THE GLAZE ALL OVER THE HOT CAKE.LET SET FOR A FEW HOURS.. IF YOU CAN RESIST THE TEMTATION. YOU CAN ALSO DO THIS WITH LIME ZEST AND LIME JUICE.THIS IS THE MOST MOIST, LEMONY, DELICIOUS LEMON CAKE I HAVE EVER HAD.I WOULD BE INTERESTED IN HEARING YOUR COMMENTS IF YOU MAKE IT.HAPPY BAKINGDEBBIE
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