3/4 cup granulated sugar
1/2 cup slivered almonds
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk
2 tablespoons finely grated lemon zest
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup confectioners’ sugar, sifted
About 3 to 4 tablespoons fresh lemon juice
Position rack in center of oven and preheat to 350°F. Butter a 9-inch round pan with 2-inch sides; line bottom with parchment.
Combine granulated sugar and almonds in a food processor; process until almonds are finely chopped. Add Old Mill Yellow Unbolted Cornmeal and process 5 seconds to blend. Transfer to a large bowl; stir in Old Mill Plain Unbleached Flour, baking powder, and salt.
Lightly beat eggs; whisk in buttermilk, lemon zest, and vanilla extract. Pour buttermilk mixture and melted butter into dry ingredients; fold in gently with a rubber spatula just to blend. (Do not stir.) Scrape batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out clean, about 30 minutes.
Meanwhile, prepare glaze: mix confectioners’ sugar and 3 tablespoons lemon juice until smooth. Thin with additional lemon juice if mixture is too thick to drizzle and spread.
Remove cake from oven and loosen edge with a knife. Place a wire rack on top of cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan and parchment. Place another rack on bottom of cake; invert again so that cake is top side up on rack. Stir glaze; drop by tablespoons onto cake, spreading to within 1/2 inch of edge. Let cool completely. Makes one 9-inch cake.