Lemon Berry Cornmeal Cake!!! Like it is that serious!
So I’ve been thinking a lot about what my goal is with this blog. I wanted it to be a space for me to really catalog my recipes and show my mom that I really do cook. She kind of calls randomly to ask me what I’m making for dinner and sometimes she gets a good giggle when I tell her that I am making greek food, ethiopian food or thai food. Even though my family is super diverse somethings to her seem OUT-OF-THIS-WORLD. I mean really a Jamaican girl cooking international food is kinda odd. So this blog is my version of street cred. Holla!!!
So while I was thinking about the blog, I had to answer some hard questions. What was my voice?? What is my purpose?? Where I would like to take my food journey?? Basically- I got really meta for about a month. That was why I was absent for some time last month. I felt as if I had no clue what to do, who to ask. No one in my everyday has a blog, or really uses anything other than Facebook or Instagram. So I had no clue what to do.
So I stopped thinking and started cooking. I started making one of my all-time favorite things in life…. a cake. I think a cake is usually present whenever I make ANY serious life decisions. I can’t be the only one right???
This lemon berry cornmeal cake is why I decided to keep blogging. I know it sounds basic, but hear me out first. I started baking this and it was like an instinct. LOL, just typing that made me giggle. But it is true none the less. This cake is one of the first recipes that I ever came up with on my own. There is a liberation in making something entirely on your own. That is what this cake did for me- it liberated me from what I thought this blog had to be… what I was forcing myself to write and post because here is the honest true… I cook more than I have time to write. Ahhhhhhhhhhhhh, is that rude???!!!!
You have to understand, I am an introvert and apparently that is true even online. I read blogs and I am fascinated that Bloggers find the most random things to talk about. I think it is a gift- one that I find amazingly hard to develop. Right now I have 10 recipes that I have tested, photographed and written but I find that the idea of writing the post is almost too much for me to handle. Here is the truth- I love to cook. I love to eat. I love taking care of my family through good food. The idea of writing an amazing story to go along with the recipe like Ree or Lindsay is almost too much for the to handle. I just like to cook/eat/snap pictures of good food y’all. It is as simple as that. Somedays I might have something long to say and other days I might just post a recipe with like 5 sentences. But honestly this blogging thing is new to me and I really want to do it in a way that I don’t feel like I am forcing myself to do something that isn’t organic to me.
So this is my version of a love letter… a lemon berry cornmeal cake. Might seem simple and a bit basic but things that I fail to put in words I hope you feel in taste. This cake has an amazing texture from the cornmeal and the berries add another layer of freshness along with the lemon glaze.
- 1 1/2 cups all purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- Zest of two lemons
- 1 teaspoon vanilla extract
- 1/2 cup 1 stick unsalted butter, room temp
- Lemon Syrup:
- 1/4 lemon juice about 2 lemons
- 1/4 cup sugar
- 1/4 cup water
Preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Set aside.
In a stand mixer using the paddle attachment beat together the butter and sugar. When the sugar is mixed in add the eggs.
Combine cornmeal, flour, baking powder, and salt in a bowl; whisk to combine. Whisk buttermilk, lemon peel, and vanilla in another bowl. Add the buttermilk mixture and the flour mixture alternatively to the butter mixture. When the batter has been mixed in completely scrape the batter into pan; spread evenly.
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
Remove from oven and run a knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. While cake is still very hot, spread glaze by spoonfuls onto cake. Cool completely. Serve with a fine sprinkling of confectioners sugar.