Rating: 3.13 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
  • 15 Ratings

This lemon-flavored loaf cake is drenched in a nectarine syrup.

Everyday Food, July/August 2003

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Recipe Summary test

prep:
20 mins
total:
1 hr 30 mins
Yield:
Makes 1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan. Dust with sugar and flour, and tap out excess; set aside. In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.

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  • In a bowl, whisk together flour, cornmeal, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and lemon juice.

  • With mixer on low speed, add flour mixture to butter mixture in 2 batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.

  • Bake until center is springy to the touch, about 55 minutes; drape with foil if cake browns too quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. Reinvert and let cool completely.

  • In a skillet, stir together nectarines and remaining 2 tablespoons sugar; add 2 tablespoons water. Cook, stirring, until fruit is soft and liquid syrupy, about 5 minutes. Let cool before serving with the cake.

Cook's Notes

Depending on the sweetness of the fruit, adjust the sugar in Step 5 as needed.

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Reviews

15 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2