Recipe for “Lick the Platter Clean” Lemon Cake

This Bundt cake is an excellent cake to take to picnics, pitch-in meals, church socials, etc.  This Lemon Cake recipe uses cornmeal and buttermilk, making it different than the usual lemon cake.  It is so good it has been dubbed as a “Lick the Platter Clean” cake.  Make it soon and find out for yourself how quickly it will disappear.LICK THE PLATTER CLEAN LEMON CAKEVegetable oil spray with flour2 1/2 cups all-purpose flour1/2 cup yellow cornmeal2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 cup unsalted butter1 3/4 cups sugar1 tbsp grated lemon peel1/4 cup lemon juice4 large eggs1 cup buttermilkPreheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.Sugar Glaze:1 cup sugar1/3 cup lemon juiceWhile cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. Cut into 20 thin slices. Per slice: 282 cal, 44 g carbs, 4 g pro, 1 g fiber Enjoy!