Cornmeal Pound Cake

Becky Luigart-Stayner; Lydia DeGaris-Pursell

This cornmeal cake has an unexpected crunch from the grits and is great with strawberries and peaches.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 30%
  • Fat: 9.9g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.7g
  • Carbohydrate: 47g
  • Fiber: 0.6g
  • Cholesterol: 91mg
  • Iron: 1.2mg
  • Sodium: 203mg
  • Calcium: 28mg

Ingredients

  • Cooking spray
  • 1 tablespoon stone-ground white cornmeal
  • 2 cups sugar, divided
  • 2/3 cup butter, softened
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1 cup low-fat sour cream
  • 2 cups all-purpose flour
  • 1/2 cup stone-ground white cornmeal
  • 1/2 cup stone-ground white grits
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 large egg whites

Preparation

  1. Preheat oven to 325°.
  2. Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
  3. Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine.
  5. Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
  6. Bake at 325° for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
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