Best 4 Lemon Cornmeal Cake With Lemon Glaze And Crushed Blueberry Sauce Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon Cornmeal Cake, a harmonious blend of sweet and tangy flavors. This delectable treat features a moist and tender crumb, thanks to the incorporation of cornmeal, while the vibrant lemon glaze adds a burst of citrusy brightness.
Complementing the cake is a luscious crushed blueberry sauce, offering a vibrant pop of color and a burst of juicy sweetness. Each element of this dessert symphony comes together to create an unforgettable taste experience that will leave you craving more.
But our culinary adventure doesn't stop there. We also present two additional recipes that elevate the lemon cornmeal cake to new heights. Discover the zesty Lemon Cream Cheese Frosting, a rich and creamy spread that adds a touch of indulgence to each bite. And for those who love a touch of crunch, the Crunchy Lemon Streusel Topping provides a delightful textural contrast that will tantalize your taste buds.
With detailed instructions and helpful tips, these recipes empower you to create a stunning dessert that will impress family and friends alike. Embark on this culinary journey and treat yourself to a symphony of flavors that will leave you utterly satisfied.
LEMON BLUEBERRY CORNMEAL CAKE
I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.-Roxanne Chan, Albany, California.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.
Nutrition Facts : Calories 250 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 156mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE
From Bon Appetit. Frozen blueberries can be used in place of fresh--you'll need 13-14 ounces and thaw them.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Glaze: Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- Cake: Position rack in center of oven and preheat to 350°F Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
- For the Blueberry Sauce: Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
Nutrition Facts : Calories 476.5, Fat 13.6, SaturatedFat 7.9, Cholesterol 84.6, Sodium 382.6, Carbohydrate 85.3, Fiber 2.4, Sugar 59.7, Protein 6
CRUSHED-BLUEBERRY SAUCE
Provided by Abigail Johnson Dodge
Categories Sauce Low Fat Low Cal Blueberry Summer Low Cholesterol Lemon Juice Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine 11/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD: Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
LEMON CORNMEAL CAKE
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
- Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g
Tips:
- Use fresh, ripe lemons. This will give your cake the best flavor.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
This lemon cornmeal cake with lemon glaze and crushed blueberry sauce is a delicious and refreshing dessert that's perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and tartness. The glaze is smooth and glossy, and the crushed blueberry sauce adds a pop of color and flavor. This cake is sure to be a hit with everyone who tries it!
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