Beautiful Cakes

LEMON POPPY SEED CORNMEAL CAKE

Makes 1 (6-cup) cake (photo on page 49)

Poppy seeds and cornmeal give a slight crunch to this refreshingly tangy cake.

1 cup unsalted butter, softened
1½ cups sugar
3 large eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup finely ground plain yellow cornmeal
1 tablespoon poppy seeds
1 teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup whole buttermilk
Boiled Lemon Sugar Glaze (recipe follows)

1. Preheat oven to 325°.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a