Lemon-Cornmeal Bundt Cake

Here's the recipe for Lemon-Cornmeal Bundt cake.  I went ahead and made it today.  Lloyd has the camera with him at work though so I won't be able to post a picture.

Ingredients:

baking spray (cooking spray with flour)

2 1/2 c. all purpose flour

1/2 c. yellow cornmeal

2 tsp. baking powder

1/2 tsp. each of baking soda and salt

2 sticks (1 cup) unsalted butter, softened

1 3/4 c. sugar

1 Tbsp. grated lemon zest

1/4 c. lemon juice

4 large eggs

1 c. plain yogurt, stirred to loosen

Sugar Glaze:

1 c. sugar

1/3 c. lemon juice

1.  Heat oven to 350 degrees.  You'll need a 10 cup decorative tube pan or a 12 cup Bundt pan coated with cooking spray.  In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

2.  In a large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy.  Beat in one egg at a time until blended.  With mixer on low, alternately beat in flour mixture and yogurt until batter is smooth.  Scrape into prepared pan; level top with spatula.

3.  Bake 55-65 minutes until a wooden pick inserted in cake comes out clean.  Cool cake in pan on wire rack for 5 minutes.

4.  Meanwhile, make the sugar glaze.  Whisk glaze ingredients in a small bowl (sugar will not be totally dissolved).  Invert cake from pan onto rack over baking sheet.  Brush glaze all over hot cake until absorbed (sugar crystals will be evident).  Cool completely.  Transfer cake to a serving plate and cover.  Let cake rest for several hours or overnight, before serving.  Store cake covered at room temperature up to 4 days.  Cut into thin slices to serve.