Strawberry Cornmeal Cake with Buttermilk Icing

Preheat the oven to 350°F and grease a 10–12 inch cast-iron skillet or cake pan.

Beat together the butter, brown sugar, honey, buttermilk, lemon zest, and vanilla until combined, about 5 minutes. Add the eggs one at a time, beating after each. Add the flour, cornmeal, baking powder, and salt and beat until combined, then fold in the strawberries.

Pour the batter into the prepared pan.

Bake 25–30 minutes, until golden and a toothpick comes out clean. Don't over-bake.

Make the glaze: whisk the powdered sugar and buttermilk together until smooth.

Drizzle the glaze over the warm cake, slice, and serve slightly warm.