Lemon Cornmeal Cake with Mascarpone Sauce and Blueberries
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Ingredients
  • 8 ounces butter
  • 1 Cup sugar
  • 3 eggs
  • 1 Cup buttermilk
  • 3 Tablespoons lemon juice
  • 1 1/4 Tablespoons lemon zest
  • 5 ounces all-purpose flour
  • 2 1/2 ounces cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Mascarpone Sauce, recipe follows
Mascarpone Sauce
  • 8 ounces Mascarpone cheese
  • 2 Tablespoons sugar
  • 2 Tablespoons heavy cream
Berries
  • fresh blueberries, rinsed and drained
Instructions
  1. Beat butter and sugar with mixer until light. While still mixing, add eggs one at a time. Set aside.
  2. Mix together buttermilk, lemon juice and lemon zest; set aside.
  3. Mix together flour, cornmeal, baking soda and salt; set aside
  4. Add buttermilk and flour mixture to butter mixture, alternating in thirds.
  5. Grease bundt pan and lightly coat insides with cornmeal. Pour batter into pan and bake at 325 degrees F until cake bounces back when touched, about 25 to 35 minutes.
  6. Serve with mascarpone sauce and fresh berries.
Mascarpone Sauce
  1. Combine cheese, sugar and cream; mix well.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/lemon-cornmeal-cake-with-mascarpone-sauce-and-blueberries/43598/