Lemon Cornmeal Cake w/ Lemon Glaze and Texas Sheet Cake (kinda sorta)

April’s Bon Appetit has a great recipe for a rustic cake that is now one of my favorites!

After a long day, I decided to roast a lemon chicken from a recipe in “Cook’s Country” magazine–which was wonderful!–I roasted asparagus and cooked some basmati rice, but I needed a dessert.   Just about the time I had decided to ditch making dessert, Olivia arrived, walked into the kitchen and asked what she could do to help?  I mentioned the lemon cake, and discovered she had been wanting to bake the very same cake –yes, I gave the kids a subscription to Bon Appetit— I love that magazine!  –With Olivia’s help, we tore through that cake recipe and boy, let me tell ya, I am sure happy we did!

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A Slice of our Lemon Cornmeal Cake w/ Lemon Glaze

Angelnina’s Notes to first time bakers:  In this recipe is very important to gently fold liquid into flour mixture-don’t be tempted to start stirring.

RECIPE Can be found here on BON APPETIT’S site

Prior to the lemon cake, I showed Olivia how to bake a chocolate cake from Art Smith’s cookbook.  I have baked many Texas Sheet Cakes, and this is pretty much a TSC to me.  They are simple to make and yummy to eat!  As a matter of fact, I only have photos of Olivia frosting the cake because we all kind of jumped into this one without wasting any time.  I mean, come on people, it’s chocolate!

Auntie’s Chocolate Cake with Chocolate Pecan Frosting

From Art Smith’s “Back to the Table:  The Reunion of Food and Family”

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • Pinch of salt
  • 8 tablespoons (1 stick) unsalted butter , cut up
  • 8 tablespoons (1 stick) margarine , cut up
  • 1 cup water
  • 1/3 cup unsweetened cocoa powder (not Dutch process)
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract

Frosting

  • 8 tablespoons (1 stick) unsalted butter , cut up
  • 1/3 cup plus 1 tablespoon milk
  • 1/4 cup unsweetened cocoa powder (not Dutch process)
  • 1 pound (about 4 1/3 cups) confectioners’ sugar , sifted
  • 1 teaspoon vanilla extract
  • 1 cup (4 ounces) coarsely chopped pecans , toasted
To make the cake:
Position a rack in the center of the oven and preheat to 350°F. Lightly butter and flour a 13 x 9-inch baking pan, tapping out the excess flour. Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In a medium saucepan, bring the butter, margarine, water and cocoa to a boil over high heat, stirring to dissolve the butter and margarine. Pour into the flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan. Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.

To make the frosting:
Bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners’ sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake. Cool the cake in the pan on the rack. Cut into pieces and serve directly from the pan.

ABOVE: Olivia Spreading the Chocolate-Pecan Frosting

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5 thoughts on “Lemon Cornmeal Cake w/ Lemon Glaze and Texas Sheet Cake (kinda sorta)

  1. That lemon cake looks devine !! I may just have to try that this weekend myself…. especially with your solid recommendation to back that beautiful picture.

    I have a White Texas sheetcake that is pretty scrumptious too. I think I have put that chocolate icing on the top of a devils food layer too. mmmMMMmmmm…. any cake would taste good with that icing on it.

    Haven’t talked to you in a while. Hope you are doing well.

  2. SNICKERDOODLES: I’d love to have the White Texas Sheetcake recipe!
    I agree the frosting will make any cake taste good 🙂
    I think you’ll like the lemon cake.
    Thanks for dropping by.

    ANNA: If you love lemon cake and cornbread, I think you’ll really enjoy this one. Let me know if you do make it!

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