Lemon cornmeal cake

2 1/2 cups flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In medium bowl, whisk together the above ingredients.
Next , beat together the following (in a seperate bowl):

2 sticks of butter (1 cup)--softened
1 3/4 cups sugar
1 Tbsp grated lemon zest
1/4 cup lemon juice

Beat these on medium speed until light and fluffy.
Beat in 4 large eggs (one at a time until well blended)
With mixer on low, alternately beat in the following:

your flour mixture from above and 1 cup of buttermilk

Mix until batter is smooth. Scrape batter into a Bundt pan coated with baking spray.
Bake ast 325 degrees for 55 to 65 minutes until a wooden pick inserted into the cake comes out clean. Cool cake in pan on wire rack for five minutes.

Meanwhile make the sugar glaze:
Whisk 1 cup sugar and 1/3 cup lemon juice in a small bowl just until combined (sugar will not be totally dissolved. Invert cake from pan onto rack; place rack over a baking sheet. Brush the glaze all over the hot cake until absorbed (sugar crystals will be evident). Cool completely. It's best to let this cake sit for a couple of hours or overnight, before serving.

Notes:
Invest in a good zester if you don't already have one. This recipe is really simple and the zesting is what took me the longest--so next time I will have a zester ready! Also, it is surpringly not overly lemony--so if you want a stronger flavor I would add more lemon zest. This recipe also says to mix it up a bit by trying lime juice and lime zest! I'm sure you could probably do this with orange also.

We thought this was really good. It's very dense, but has a nice smooth texture and sweet flavor! I hope you all enjoy it!