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!
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
Directions
Infuse the Buttermilk
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.
for the cake
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.
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.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
