October 2012 is the last cake we at
are baking from Tish Boyle's The Cake Book.
We shall be baking from our new cakebook in November 2012!
and we have new members baking from our new book
Stay tuned!
click>Originally, my plan for our SurpriseCakeForOctober was this....
but after buying grated coconut twice and with nothing happening to them
decided to bake something more attainable and simple and that my DH can eat
without saying 'chocolate again!.....'
Lemon and Cornmeal cake looks simple and good for everyday cake eating!
maximum two bowls, a whisk and a spatula to work
all the ingredients together!
baking this in a bundt pan gives the cake more baked surface
and makes slicing that much easier than a springform pan
great eaten plain or dusted with more icing sugar or even a glaze
or perhaps with some jam since I had halved the sugar amount....
very lemony flavour with a gritty texture with the cornmeal
rather pleasant... like eating a poppy seed cake!
Lemon and Cornmeal Cake by Tish Boyle from The Cake Book
Ingredients
1 and 1/2cup(s) all-purpose flour
1 cup yellow cornmeal
2 teaspoon(s) baking powder
1/4 teaspoon salt
1 and 1/2 stick(s) unsalted butter, melted
1 cup sugar (I used 1/2 cup soft brown sugar)
1 tablespoon grated lemon zest
1 to 2 tablspoons lemon juice (2 will be fab!)
3 large eggs (or 4 medium sized)
1 and 1/2 cups sour cream
Dash of vanilla extract
Heat oven to 325°F. You'll need a 9" round spring form pan or a 12-cup Bundt pan coated greased and floured.
In medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
In a large bowl beat the eggs, add the sour cream, melted butter, lemon zest and juice with whisk until well blended. Add the vanilla extract, mix well. Tip into flour mixture and mix until batter is smooth. Scrape into prepared pan; level top with spatula.
2 teaspoon(s) baking powder
1/4 teaspoon salt
1 and 1/2 stick(s) unsalted butter, melted
1 cup sugar (I used 1/2 cup soft brown sugar)
1 tablespoon grated lemon zest
1 to 2 tablspoons lemon juice (2 will be fab!)
3 large eggs (or 4 medium sized)
1 and 1/2 cups sour cream
Dash of vanilla extract
Heat oven to 325°F. You'll need a 9" round spring form pan or a 12-cup Bundt pan coated greased and floured.
In medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
In a large bowl beat the eggs, add the sour cream, melted butter, lemon zest and juice with whisk until well blended. Add the vanilla extract, mix well. Tip into flour mixture and mix until batter is smooth. Scrape into prepared pan; level top with spatula.
Bake 45 to 55 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes. Dust with icing sugar when completely cooled.
13 comments:
Your cake looks gorgeous Emily! Good choice! My post is ready but not published yet... I am still waiting 1 more hour 'till the 20th LOL!
Your cake looks delicious. This was actually my second choice of cake, so please to see how it turned out.
Love the bundt shape too
Oh this looks nice! Happy October!
Your cake looks great, perfect shape :)
I was going to do something other than the one I ended up doing, but ended up using some of the ton of blueberries I had!
I love lemon AND anything with cornmeal- this must be great! ~Joy (Yesterfood)
looks delicious! Love the colour. Will you please pass on a piece or two dear ??
xo
Anuja
Looks lovely, nice and golden! Looking forward to see your bakes from your new book!
That looks so good--easy and doable! I will bookmark this one to make in the future.
Oh I just love lemon and cornmeal together. And making it into a bundt cake is great. It looks lovely. Congratulations! What did DH think?
I love bundt cake and this seems like a great light flavored cake.
This cake looks really nice and golden! I like the texture!
sounds nice! the crumbs look perfect!
Hi Emily,
This cake looks lovely in a bundt pan.
Like the lovely texture too
mui..^^
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