Lemon Thyme Cornmeal Cake

At The Picket Fence

Lemon Thyme Cornmeal Cake-adapted from Better Home's and Garden and Pioneer Woman
Serves 20 (yeah right...maybe 10-15)

Baking spray (cooking spray with flour) 
2 1/2 cups all-purpose flour 
1/2 cup yellow cornmeal 
2 tsp baking powder 
1/2 tsp each baking soda and salt 
2 sticks (1 cup) unsalted butter, softened 
1 3/4 cups sugar
1 Tbsp grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen 
3 tsp chopped fresh thyme or to taste 

Sugar Glaze:
1 cup sugar (I used 1 1/2 cups of powdered sugar instead, I like how it blends better
1/3 cup lemon juice 

Heat oven to 325°F. You’ll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt. In a large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Stir in chopped thyme. Scrape into prepared pan; level top with spatula.  Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean.

Cool cake in pan on wire rack 5 minutes. 

Meanwhile, make the sugar glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a 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 several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.