This dessert isn't necessarily light in the "lite" sense, but with its delicate glaze and perky lemon profile, it's a bright and buoyant counterbalance to all the chocolate holiday confections. With some Meyer lemons from a friend's tree, I made this lemon cornmeal cake as an epilogue to Christmas, and it was unintimidating yet delightfully different.
Remembering another recipe I've been wanting to make for a polenta cake, I decided to take the Mediterranean inspiration and substitute olive oil for the butter, which gave the cake a rich, but exotic flavor. Though I planned to infuse the glaze with rosemary, I ran out of time, but still used a sprig as a festive garnish. Get the recipe when you read more.
Modified From Bon Appétit Ingredients Glaze Directions Serves 8-10.
Lemon Cornmeal Cake
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon juice
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/4 cup plus 2 tablespoons olive oil
Modified From Bon Appétit