Lemon Cornmeal Cake

Preheat the oven to 350 F. In a 9- or 10-inch cast iron pan, melt the butter until lightly browned. Swirl the butter around so it coats the edges of the pan and then pour it out into a cup to cool a bit while you mix up the cake.

Alternatively, if you don’t have a cast iron pan, butter and flour a 9-inch cake pan. Brown the butter in another pot and add it to the wet ingredients just the same.

In a small bowl, stir together the flours, cornmeal, Sucanat, baking powder, baking soda, salt, and lemon zest. In a large bowl, whisk the eggs, honey and buttermilk together. While continuing to whisk, slowly pour in the browned butter until it’s all incorporated. Stir in the dry ingredients and pour into the warm, buttered cast iron pan.

Place in the oven on the middle rack and bake for 30 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and poke some holes in the top using that toothpick or a fork. Drizzle with the lemon drizzle (below) and set to cool a bit. I dug in 10 minutes later and had the most delicious piece of cake. But it’s good cooled, too!

For the lemon drizzle, whisk together the lemon juice, agave, and powdered sugar until smooth. Pour over cake.