Sweet Corn Cake with Tart Lemon Glaze
This delicious, moist sweet corn cake with tart lemon glaze is a perfect late summer treat, packed full of fresh sweet corn and super easy to throw together!
Servings: 1 8-inch or 9-inch cake
Ingredients
- CAKE
- 1 1/2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of Diamond Crystal kosher salt or a heaping 1/2 teaspoon of regular salt
- 1/2 stick of unsalted butter room temp
- 1/2 + 1/8 cup of oil I used olive oil, recipe calls for canola
- Scant 1 1/4 cups of granulated sugar
- 3 eggs room temp
- 2 egg yolks room temp
- 3/4 cup of whole milk room temp
- 1 teaspoon of vanilla extract
- 1 cup of raw fresh corn kernels
- GLAZE
- Juice of 1/2 a lemon mine was on the smaller side
- ~1/3 cup of powdered sugar sifted
- Pinch of salt
Instructions
- Preheat the oven to 350 F. Grease and line an 8-inch or 9-inch cake tin (I prefer a loose-bottom one, resting on a tray).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the room temp butter and sugar for a minute, and then add the oil. Continue beating until well-combined and glossy, scraping down the sides of the bowl to ensure everything is incorporated.
- Add the eggs and yolks one at a time, beating to fully incorporate between each. Add the vanilla.
- In two additions, add the flour mixture, then milk, then the remaining flour, mixing on low in between the additions. Scrape the sides and bottom of the bowl and mix until JUST combined (don't overmix!).
- Remove from the stand mixer and gently fold the corn kernels in with a rubber spatula, to avoid overmixing. Transfer the batter to your prepared pan.
- Bake at 350 F for 30-40 minutes for a 9-inch cake and 35-45 for an 8-inch cake. The cake is done when a toothpick comes clean from the center (a few crumbs are fine).
- Cool in the pan for 10-15 minutes, then turn out onto a cooling rack. Whisk up the glaze.
- Once mostly cool, place on a serving plate and drizzle with the glaze. You can serve immediately, but I also really love this the next day.
Notes
- I was tempted to add an herbal note to either the batter or a bit to the lemon glaze, such as a little basil, rosemary, thyme, or tarragon. I ended up deciding not to mess with the recipe more in my first time making it, but would definitely play around with that in the glaze the next time.
- A serrated knife will be the easiest for removing the corn kernels from the cobs.