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  • Cooking with Paula Deen

    Crazy for Cornmeal

    Jul 13, 2021 4 minutes

    LEMON POPPY SEED CORNMEAL CAKE

    Makes 1 (6- to 8-cup) fluted cake

    1 cup unsalted butter, softened
    1½ cups sugar
    3 large eggs
    1 tablespoon lemon zest
    1 tablespoon fresh 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
    Lemon Sugar Glaze (recipe follows)

    1. Preheat oven to 325°.

    2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and juice and vanilla.

    In a medium bowl,

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