Lemon Cornmeal Cake | Cream butter + superfine sugar. Alternate adding eggs and dry mixture of cornmeal + almond meal + baking powder + lemon zest. Add milk if needed to lighten the mixture. While baking at 350F, make a glaze using lemon juice and confectioner's sugar to pour over cake (use a fork to poke holes for the glaze to seep into). Once cooled, top cake with Greek yogurt and raspberries. Rosemary-infused honey would also complement this cake well!