Meyer Lemon-Cornmeal Loaf Cake (adapted from Bon Appetit)
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 large eggs
1 T Meyer lemon zest
3/4 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 cups (packed) powdered sugar, sifted
2 T (or more) freshly squeezed Meyer lemon juice
1. Preheat the oven to 350°F. Butter a loaf pan and set aside.
2. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon zest, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
3. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30-40 minutes. While the cake is baking, prepare the glaze: whisk together the sugar and lemon juice until you get a smooth and pourable sauce. Add more lemon juice as needed.
4. Immediately poke the top of the cake all over with a long skewer while the cake is still hot. Pour the glaze over the cake and smooth with an offset spatula. Some of the glaze will soak into the cake and some will stay on top as a glaze.