Lemon Cornmeal Breakfast Cake

Have I told you all about my sister? My lovely sister, Erin? Well, I love my sister. She's smart, she's beautiful, she's funny, and she's a great sister. I love her. And her fiancé. And her apartment in Richmond. Did I mention I visited them in Richmond? Well, I did.  And we made this Lemon Cornmeal Breakfast Cake.

This cake was incredible. The entire breakfast was incredible.  And the fact that it was my sister and I, well, that just made it divine.

Now, in order to really start this breakfast out right, we had to make some mimosas.  What's a breakfast without mimosas? 

Mimosas + sisters = one heck of a time.

This cake also made it one heck of a time.  It was delicious, easy, and perfect with a side of eggs benedict.

I would totally include the recipe for the eggs benedict but we sort of flew by the seat of our pants... aka, we didn't have ham so we used bacon and we didn't know how to make hollandaise sauce so we made it from a packet. Don't judge. It was delicious. 

Okay, you can judge a little bit.

Please make this breakfast cake soon.  Make it for your friends.  Make it for your family. Make it for yourself. And if you have a sister, well, make this together.  It will come with many laughs and even more memories.

Lemon Cornmeal Breakfast Cake (recipe here)

Ingredients
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
1/2 cup granulated sugar
1/4 cup brown sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 large eggs
1 Tbsp lemon zest
1/2 cup plus 1 Tbsp. unsalted butter, melted until brown then cooled slightly

Lemon Glaze:
1 1/2 cup powdered sugar
3-4 Tbsp. fresh lemon juice

Directions
-Place rack in center of oven and preheat to 350°
-In a 9 or 10 inch cast iron skillet, melt butter until browned.
-Coat the skillet with butter by tilting the pan and then remove the excess butter from the skillet to cool.
-Whisk the dry ingredients (flour to salt) together in a large bowl.
-In a small bowl, whisk the buttermilk, eggs, lemon zest, and butter.
-Fold the wet ingredients until few lumps remain.
-Pour the batter into the skillet and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
-While the cake is baking, whisk the powdered sugar and lemon zest together for the icing.
-Let cake cool for 10 minutes.
-Using a toothpick or fork, poke holes in the cake.
-Pour the glaze over the cake and let sit for 30 minutes
-Serve and enjoy!