Lemon Cornmeal Poppy Seed Cake with Rosemary-Lemon Syrup

Cornmeal gives this cake a subtle crunch with a hint of rosemary.  This cake is broken down into 3 easy steps….having our all-natural boxed mix helps keep this recipe simple and delicious.  Wonderful cake to bring along to a summer BBQ potluck.  Your family and friends will all want the recipe….be sure to share!

Lemon Cornmeal Poppy Seed Cake with Rosemary-Lemon Syrup

Lemon Cornmeal Poppy Seed Cake with Rosemary-Lemon Syrup

Lemon Cornmeal Poppy Seed Cake with Rosemary-Lemon Syrup
 
Ingredients
First: Infuse the Buttermilk
  • 1 cup buttermilk
  • 2 tablespoons fresh rosemary, minced
  • ½ cup cornmeal

In a small saucepan, combine the buttermilk and rosemary. Heat over low heat until small bubbles form around the edges of the pan. Pour over the cornmeal in a small bowl. Let stand for 1 hour until cornmeal softens and absorbs the buttermilk.

Second: Make the Rosemary-Lemon Simple Syrup -
  • ⅓ cup sugar
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup water
  • 2 tablespoons fresh rosemary, minced

In a small saucepan, combine the sugar, lemon juice, water and rosemary. Bring to a simmer over low heat and cook for about 5 minutes, stirring occasionally. Remove from the heat. Let cool and then strain through a fine-meshed sieve. Set aside.

Third: Make the Cake - You will need a lightly greased 8-inch spring form pan
  • ½ teaspoon baking soda (add baking soda to dry mix)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs
  • 1 tablespoon grated lemon zest
Instructions
  1. In the bowl of a stand mixed fitted with the flat beater, add butter, eggs and lemon zest, beat on medium speed until smooth. Add the dry cake mix alternately with the cornmeal mixture in 2 increments, mixing until combined. Mix for about another minute until smooth. Pour the batter into the prepared pan and smooth the top.

  2. Bake for about 45-50 minutes, or until cake is lightly browned and a cake tester inserted into the center comes out clean. Let the cake cool for about 15 minutes. While the cake is still warm, pour the syrup onto the top of the cake. Unmold cake and let cool completely. Slice into wedges and serve with lightly sweetened whipped cream and fresh fruit. Fresh figs are a perfect accompaniment when in season.

 

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