One of the things I love about baking for Mother’s Day is that is a chance to get sophisticated.
Sure, a big batch of cupcakes is always fun, but Moms also love lower key goodies like simple cakes and pastries. One of our recent favorite cakes is the basic round cornmeal cake. I made it around Easter for my parents and I think I might make it again for Mother’s Day. It is a simple one-bowl batter and can be flavored so many ways. —
For this cake I suggest you think about a variety of citrus zests, extracts or, even, chocolate chips!
- 1 ½ cups unsalted butter, room temperature
- 1 cup all-purpose flour
- ½ cup fine yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 Meyer lemons, zested
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 egg yolks
- 2 tablespoons milk
- 2 cups confectioners’ sugar, sifted
1. Preheat the oven to 350F. Butter and flour a 9-inch round cake pan and set aside.
2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the eggs, yolks, and vanilla until just incorporated. Stir together the flour, cornmeal, baking powder, and salt. With the mixer on low, add the flour mixture to the egg mixture until just incorporated.
3. Pour the batter into the pan and bake for 30 minutes, or until the top springs back when touched and a cake tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and allow to cool completely before glazing.
4. To make the glaze whisk the milk with the confectioners’ sugar. Drizzle the glaze on top of the completely cooled cake. To thin out the glaze add more milk by the tablespoon.