Ingredients
2 C fine white, medium, or yellow plain corn meal
2 sticks butter
2 cups sugar
8 large eggs
1 Tbsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp allspice
1 1/2 tbsp grated lemon zest
1 tsp salt
Glaze:
3/4 cup granulated sugar
3/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1/2 Tbsp light corn syrup
1/2 tsp vanilla extract
Method
Preheat oven to 325°F. Lightly grease a 9-inch tube pan. In a mixing bowl, cream butter and sugar together until light and fluffy. In a separate bowl, beat eggs. Mix corn meal, baking powder and salt together. Alternating with corn meal, mix eggs into creamed mixture. Add cinnamon, vanilla and allspice; mix well. Add lemon zest and mix for one minute.
Pour into prepared pan. Bake for 90 minutes, or until a toothpick inserted into the center comes out clean. Cool and invert cake onto plate.
Glaze: Put granulated sugar, baking soda, buttermilk, butter and corn syrup in a saucepan. Bring to a boil, stirring constantly, 3 to 4 minutes.
Remove from the heat and add vanilla. Pour over cooled cake. Let sit for about 10 minutes and serve.