Preheat oven to 325°F.
Lightly grease bottom only of pan.
In a mixing bowl, cream the butter and sugar together.
In a separate bowl, beat eggs. Mix corn meal, baking powder, and salt together.
Alternating with corm meal, mix eggs into creamed mixture. Add cinnamon, vanilla and allspice; mix well. Add lemon rind and mix for 1 minute.
Pour into prepared 9-inch tube pan.
Bake cake for at least 1½ hour or until center is done.
Cool and invert cake onto plate.
For glaze:
put 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.
Tip: Works well using either House-Autry Plain White or Plain Yellow Corn Meal.
Provided by
House-Autry Mills, Inc
