Lemon-Cornmeal Cake

This tastes even better the next day!

2 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. each baking soda and salt
2 sticks (1 c.) unsalted butter, softened
1 3/4 c. sugar
1 Tbsp. grated lemon zest
1/4 c. lemon juice
4 eggs
1 c. buttermilk or plain yogurt

Sugar glaze:

1 c. sugar
1/3 c. lemon juice

Heat oven to 325. You'll need a 10-cup tube pan or 12-cup Bundt (gotta love the Bundt!) pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.

Bake 55-65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes. Meanwhile, make the sugar glaze by whisking ingredients just until combined. Invert cake from pan onto rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days.