Lemon Cake

For the lemon cake, cream the butter until thick, add the sugar and eggs alternately. Stir until the sugar has largely dissolved. The mixture should look thick and creamy.

Add the rum and then the flour and cornmeal to the dough and mix well. Pour the batter into a greased bundt pan and bake in a heated oven for about 75 minutes. When the cake is baked through, remove it and let it cool a tiny bit. Do not remove from the pan.

Prick the cake closely with a knitting needle. Mix the juice of one lemon with 100 g of powdered sugar and pour over the cake. Let the lemon cake cool in the pan, then turn it out and dust evenly with the remaining powdered sugar.

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