Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce

Ingredients

• 1.5 cups all purpose flour 
• 3.5 teaspoons double-acting baking powder 
• 1 cup buttermilk 
• 2 large eggs 
• 2 tablespoons juice of lemon fresh ()
• 1.5 cups powdered sugar packed sifted ()
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 0.5 cup butter unsalted cooled melted (1 stick)
• 0.8 teaspoon vanilla extract 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• spatula

Directions

1. Combine powdered sugar and 2tablespoons lemon juice in small bowl. Stirwith spoon until smooth and paste-like,adding more lemon juice by 1/2 teaspoonfulsif glaze is too thick to spread. Set aside.
2. Position rack in center ofoven and preheat to 350°F. Butter 9-inch-diametercake pan with 2-inch-high sides;line bottom with parchment.
3. Combineflour, cornmeal, sugar, baking powder, andsalt in large bowl; whisk to blend.
4. Whiskbuttermilk, eggs, lemon peel, and vanillain small bowl.
5. Pour buttermilk mixture andmelted butter into flour mixture. Usingrubber spatula, gently fold liquids intoflour mixture until just blended (do not stir).Scrape batter into pan; spread evenly.
6. Bake cake until tester inserted intocenter comes out clean and cake pulls awayfrom sides of pan, about 30 minutes.
7. Immediately run knife around sides ofcake.
8. Place rack atop cake in pan. Usingoven mitts, hold pan and rack firmlytogether and invert cake onto rack.
9. Removepan from cake.
10. Place another rack onbottom of cake; invert 1 more time so thatcake is top side up. Stir glaze until blended.While cake is still very hot, drop glaze bytablespoonfuls onto cake; spread to within1/2 inch of edge (some glaze may drip downsides of cake). Cool completely.
11. Serve with
12. Crushed-Blueberry Sauce.