The flavors of this cake hark back to Mexican cornbread, but there's no mistaking it for its savory inspiration. It is doused with sweet lemon-honey syrup and has a delicate cake crumb. Candied lemon and jalapeno slices make a pretty garnish, but there's no better accompaniment than a big scoop of vanilla ice cream.
Make the cake: Spray a 10 cup capacity bundt pan with flour-based baking spray (I use Baker’s Joy brand). In a large bowl, combine the vanilla yogurt, brown sugar, olive oil and eggs. Whisk together until well combined. In the bowl of a standing mixer, whisk together the flour, cornmeal, baking powder, baking soda and salt.
With the mixer on low speed, add the wet ingredients to the dry ingredients and stir until just combined. Add the minced jalapeno pepper; scrape down the mixing bowl and mix again briefly.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick tester comes out clean. Turn the cake out onto a wire rack after the pan is cool enough to handle (about 10 minutes). After the cake cools completely, return it to the bundt pan and level the bottom of the cake with a serrated knife.
Make the syrup: Place the butter, water, lemon juice and sugar in a medium saucepan. Cook over medium heat until the sugar is dissolved and the mixture is steaming. Remove from heat and stir in the honey and pinch of salt. Pour about half of the mixture over the bottoms and sides of the cake. Let stand until the moisture is absorbed. Turn cake upright on a serving plate or cake stand with a lip and brush remaining syrup over the top of the cake until well saturated (you may not have to use all of the syrup). Garnish with candied lemon and jalapeno slices.
Candied jalapeno: Stir together sugar, lemon juice, and water in a medium saucepan over medium heat until sugar is dissolved. Add lemon and pepper slices, and simmer gently, keeping slices in a single layer and turning occasionally, 10 to 12 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Use as a garnish.
Serve with a scoop of vanilla ice cream or freshly whipped cream on the side.