Lemon-Cornmeal Pound Cake with Berries and Cream

Cooking Light
Lemon-Cornmeal Pound Cake with Berries and CreamRecipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
Because of the addition of cornmeal to the batter, the texture of this pound cake resembles a sweet and tender cornbread instead of the usual dense texture you might expect from a traditional pound cake. Top this simple cake with whipped cream and berries for a company-worthy dessert.
16 servings (serving size: 1 cake slice, about 1/4 cup berries, and 1 tablespoon cream)

Ingredients

+ Add To Shopping List
Cake:
7.9 ounces all-purpose flour (1 3/4 cups)
1/2 cup cornmeal
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoon butter, softened
3 large eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2/3 cup nonfat buttermilk
3 tablespoons fresh lemon juice
3 large egg whites
Cooking spray
2 tablespoons all-purpose flour
Topping:
1 1/2 cups fresh blueberries
1 1/2 cups sliced fresh strawberries
1 cup fresh blackberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 cup heavy whipping cream
2 tablespoons powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

3. Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

4. To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.

Created date

May 2010

Nutritional Information

Calories 287
Fat 11.2 g
Satfat 6.5 g
Monofat 3 g
Polyfat 0.7 g
Protein 4.7 g
Carbohydrate 43.4 g
Fiber 1.7 g
Cholesterol 69 mg
Iron 1.3 mg
Sodium 147 mg
Calcium 55 mg