Citrus Cornmeal Cake with Lavender Glaze


 1 ½ cups unsalted butter, room temperature
1 cup all-purpose flour
½ cup yellow fine cornmeal
1 teaspoon baking powder
½ teaspoon kosher salt
2 Meyer lemons, zested
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
3 egg yolks

For the glaze:

2 tablespoons milk
1 teaspoon culinary lavendar
2 cups confectioners’ sugar, sifted


1. Preheat the oven to 350F. Butter and flour a 9-inch round cake pan and set aside.

2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the eggs, yolks, lemon zest, and vanilla until just incorporated. Stir together the flour, cornmeal, baking powder, and salt. With the mixer on low, add the flour mixture to the egg mixture until just incorporated.

3. Pour the batter into the pan and bake for 30 minutes, or until the top springs back when touched and a cake tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and allow to cool completely before glazing.

4. To make the glaze: pour the lavender blossoms into the milk and allow it to steep for 30 minutes. Then strain them out and whisk the milk with the confectioners’ sugar. Drizzle the glaze on top of the completely cooled cake. To thin out the glaze add more milk by the tablespoon.

Naptime Notes

Naptime Recipe Serving ideas

This simple cake is perfect for Easter, or nearly any casual gathering.

Naptime Stopwatch

10 minutes prep time, 30 minutes bake time


Naptime Reviews

The taste test was delicious – we’ll see about the Charleston reviews!


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