Lemon Cornmeal Cake Topped with Lemon Glaze

Serves 4-6 (makes a 7" round cake)

Cake mixture

  • 3/4 cup cornmeal
  • 3/4 cup boiling water
  • 3/4 cup yoghurt
  • 2 medium eggs
  • 4 tbsp lemon YoGHEE
  • 1 tbsp sugar
  • 1/2 tsp lemon zest
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Glaze

  • 1 egg white
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2/3 cup powdered sugar

Method

Preheat oven to 425 F. Oil and flour cake pan. Pour boiling water over the cornmeal, mix well and cool. Seperate-out 1 egg white and set aside. Mix together yoghurt, remaining egg, lemon YoGHEE and the cornmeal mixture thoroughly. Grate lemon zest into the sugar and mix well. Sift lemon sugar with remaining dry ingredients. Combine dry ingredients with wet mixture and blend. Bake for 20-30 minutes or until it bounces back when tested in the center. To finish, mix together glaze ingredients and spread over the warm cake.