Meyer Lemon Cornmeal Cake
Yields: 1 (15-cup) Bundt cake
  • 2 cups sugar, divided
  • 3 small Meyer lemons
  • 16 tablespoons unsalted butter, melted and divided
  • ½ cup heavy whipping cream
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups self-rising flour
  • 2 cups finely-ground yellow cornmeal
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  1. In a medium bowl, add ⅓ cup sugar. Zest 2 lemons into sugar; using a fork, work zest into sugar. Cover lemon sugar with plastic wrap.
  2. In a small pot, combine all lemons with enough water to make lemons float. Bring to a boil over medium heat, and cook, partially covered, until fruit is very tender, about 45 minutes. Drain, and transfer lemons to a bowl; let cool completely.
  3. Preheat oven to 350°.
  4. Halve cooled lemons and discard any large seeds. In a blender or food processor, place lemon pieces and blend until smooth.
  5. In a large bowl, place lemon purée. Add 14 tablespoons melted butter, cream, eggs, vanilla, and remaining 1⅔ cups sugar; whisk until combined. In another bowl, whisk together flour, cornmeal, salt, and baking soda. Add flour mixture to lemon purée mixture, whisking until fully combined.
  6. Spray a 15-cup Bundt pan with baking spray with flour. Pour batter into prepared pan.
  7. Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool on a wire rack for 20 minutes. Invert cake onto rack, and remove from pan. Let cool completely.
  8. Before serving, brush cooled cake with remaining 2 tablespoons melted butter. Press lemon sugar all over outside of cake. (Work in sections.)
Recipe by Taste of the South at