Boiling the lemons helps break down the texture and remove bitterness from the rind. The lemon zest sugar gives an added pop of fresh lemon flavor to each slice.
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
- 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.
- 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.
- Preheat oven to 350°.
- Halve cooled lemons and discard any large seeds. In a blender or food processor, place lemon pieces and blend until smooth.
- 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.
- Spray a 15-cup Bundt pan with baking spray with flour. Pour batter into prepared pan.
- 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.
- Before serving, brush cooled cake with remaining 2 tablespoons melted butter. Press lemon sugar all over outside of cake. (Work in sections.)