Today I’m bringing back an oldie but a goodie. I first published this recipe a couple years ago on my old blog. I’ve since said goodbye to The Compulsive Culinaire and the dang gluten but I love coming back to the old ones! Especially Joy the Baker recipes. They’re the best.
This recipe can easily be adapted to gluten-free (I did and it was delicious!). I love me some easy recipes and this one definitely fits the bill. It’s perfect when you’re craving that sweet treat on Saturday morning! Enjoy!
Lemon Cornmeal Breakfast Cake (recipe adapted from here)
1 1/2 cups all purpose flour*
1/3 cup yellow cornmeal
1/2 cup granulated sugar
1/4 cup brown sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 large eggs
1 Tbsp lemon zest
1/2 cup plus 1 Tbsp. unsalted butter, melted until brown then cooled slightly
*To make gluten-free, use gluten-free all purpose flour instead (cup for cup varieties are the best!). Make sure the flour you use includes xantham gum.
1 1/2 cup powdered sugar
3-4 Tbsp. fresh lemon juice
Place rack in center of oven and preheat to 350°. In a 9 or 10 inch cast iron skillet, melt butter until browned. Coat the skillet with butter by tilting the pan and then remove the excess butter from the skillet to cool.
Whisk the dry ingredients (flour to salt) together in a large bowl. In a small bowl, whisk the buttermilk, eggs, lemon zest, and butter. Fold the wet ingredients until few lumps remain.
Pour the batter into the skillet and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, whisk the powdered sugar and lemon zest together for the icing.
Let cake cool for 10 minutes. Using a toothpick or fork, poke holes in the cake. Pour the glaze over the cake and let sit for 30 minutes. Serve and enjoy!