Lemon Poppy Seed Cornmeal Cake with Lemon Glaze
This moist Lemon Poppy Seed Cornmeal Cake is buttery, bright, and lightly textured from finely ground cornmeal. Finished with a simple fresh lemon glaze, it’s the perfect spring brunch cake or easy dessert.
- Prep Time: 15 MINUTES
- Cook Time: 45 MINS
- Total Time: 1 hour
- Yield: 1 CAKE | 8-10 SERVINGS 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake
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1 cup unsalted butter, softened
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1½ cups granulated sugar
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3 large eggs
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1 tablespoon lemon zest
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1 tablespoon fresh lemon juice
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 cup finely ground yellow cornmeal
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1 tablespoon poppy seeds
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1 teaspoon baking powder
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¼ teaspoon kosher salt
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⅓ cup whole buttermilk
For the Lemon Glaze
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Instructions
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Preheat oven to 325°F. Grease and flour a 6-cup fluted bundt or cake pan.
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In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
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Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
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In a separate bowl, whisk together flour, cornmeal, poppy seeds, baking powder, and salt.
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With mixer on low speed, gradually add dry ingredients to butter mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix just until combined.
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Pour batter into prepared pan and gently tap pan on counter to release air bubbles.
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Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
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To make the glaze, whisk powdered sugar and lemon juice until smooth. Spoon over cooled cake and allow to set before serving.
Notes
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Use finely ground cornmeal for the best texture.
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Do not overmix once flour is added.
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For extra lemon flavor, add additional zest to the glaze.
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Store covered at room temperature for up to 3 days.