LEMON-CORNMEAL POUND CAKE

"This is less sweet and dense than the typical poundcake. Think of it as a lemon-scented corn bread."

FOR THE CAKE:
1 1/4 cups (6 ounces) whole yellow cornmeal
1 cup (3 3/8 ounces) whole-wheat pastry flour
1 cup (4 1/4 ounces) bread flour
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 cup confectioners' sugar
1 1/2 teaspoons baking powder
5 large eggs, at room temperature
1 cup buttermilk, at room temperature
3 tablespoons lemon juice plus 1 tablespoon finely grated lemon zest (from 1 lemon)
FOR THE GLAZE:
3/4 cup sugar
1/2 cup lemon juice

Preaheat the oven to 350 degrees. Lightly grease a 12-cup Bundt pan.

TO MAKE THE CAKE:
Combine the cornmeal, flours and salt in a medium bowl.

In the large bowl of a stand mixer or using a hand mixer on medium speed, combine the butter, sugars and baking powder and beat for 3 to 5 minutes, until the mixture is light and fluffy. Add the eggs, 1 at a time, stopping to scrape the sides and bottom of the bowl after each addition. With the mixer on slow speed, alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Add the lemon juice and zest, mixing well. Transfer the batter to the pan.

Bake until a cake tester inserted through the top of the cake comes out clean and the cake has pulled away slightly from the edge of the pan, 45 to 55 minutes. Transfer to a wire rack and cool in the pan for 15 minutes, then turn the cake out onto the rack to cool completely.

TO GLAZE THE CAKE:
Place a baking sheet or sheet of wax paper under the rack.

In a small bowl, combine the sugar and lemon juice. Heat in the microwave for 30 seconds at medium power and stir until the sugar is dissolved. Brush the mixture over the warm cake until all of it is absorbed.

Slice and serve, or store in an airtight container for up to 3 days.

Makes one Bundt cake (20 servings)
Adapted from source: King Arthur Flour Whole Grain Baking