Blackberry-Lemon Cornmeal Bundt
MAKES 1 (10-CUP) BUNDT CAKE
1⅓ cups unsalted butter, melted¾ cup sugar½ cup clover honey⅓ cup whole buttermilk, room temperature4 large eggs, room temperature1 large egg yolk, room temperature4 teaspoons packed lemon zest2 tablespoons fresh lemon juice1⅔ cups self-rising white cornmeal mix1½ cups all-purpose flour1 teaspoon kosher salt½ teaspoon baking powder¼ teaspoon baking soda½ cup seedless blackberry preservesLemon Glaze (recipe follows)Garnish: fresh blackberries, fresh mint, lemon zest
1. Place a heatproof wire rack directly on oven rack, creating a sturdy, metal, cross-hatched surface to help keep pan level. Preheat oven to 325°.
2. In a large bowl, whisk together melted butter, sugar, honey, buttermilk, eggs, egg yolk, and lemon zest and juice.
3. In a medium bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda.…