16 servings (serving size: 1 cake slice, about 1/4 cup berries, and 1 tablespoon cream)
Photo: Gentl & Hyers; Styling: Kendra Smoot
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
2 tablespoons all-purpose flour
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
How to Make It
Preheat oven to 350°.
To prepare cake, weigh or lightly spoon 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.
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.
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.
This recipe was amazing. This was the first cake I've made from scratch and made it for a forth of July party with my family. So, I was a bit nervous about how it turned out. I ended up having two slices, because I liked it so much. My mother loved it, and my father said it the cake tasted better by itself than with the berries and fresh whipping cream on top of it. We talked about taking the extras to work, but ended up splitting it among ourselves to take home.
Yep, this is a very good cake. Dense like a pound cake, moist from the buttermilk, and a pleasure to eat. I cut the butter a bit, down to one stick (8 tbsp.) and reduced the sugar to 1 cup + 1 or 2 tbsp. It was just the right amount of sweet that way. I also added a layer of sliced mango into the middle of the batter (because I saw that at one of my favorite bakeries). Baked in a round springform pan (not tube) for about 45 minutes.
I've made this twice now exactly to recipe, and with rave reviews. I love the flavor and texture of the cornmeal, and the fresh whipped cream was a good addition. Frankly it was hard eating only the serving size! Wonderful for breakfast too.
This was a fresh, tasty dessert. Cake had good flavor and texture. I too had a little trouble getting it out of the pan, despite having floured it. The real whip cream is delicious and I made it just before serving, don't think it is meant to be made ahead of time.
Overall, a good recipe but not outstanding.
I followed the recipe but cut this in half since I was going to a 5 person dinner party. It got mixed reviews. My husband and I liked it but my girlfriend didn't care for it. I had to adjust the baking time due to the smaller size so I think it was a little over baked. But I'll give this another try. It did have more of a corn bread taste than I expected.
This was a fairly easy and quick cake recipe to make. I did make a few changes, to lesson calories and fat.
I used 1 cup of sugar, instead of the 1.5, and it came out with a very nicely balanced sweetness.
I also substituted 5 tablespoons of the butter with non-sweetened applesauce, because 10 tablespoons is just too much for me. Texture was incredible! Taste does not seem to be effected at all.
I also used corn grits (ie polenta) not cornmeal because it was what I had, and again the texture is great.
Additionally, I baked my cake in a round cake pyrex (8 in.), and only for 40 minutes. Not sure if the reduced time was because of the pan or the reduced butter. But it baked perfectly!
Lastly, I did not bleed the berries with sugar, since they are ripe and super sweet to begin with. And I used Whole Food's nonfat whipped cream in a can, which you can find in their dairy section.
Delicious! Will certainly be making again!
This was a fairly fantastic cake. Do, however, make sure to use all the proscribed flour in coating the pan; the only problem I had was getting the cake to release from the pan. This cake, though, did get my chocolate-obsessed boyfriend to admit that some desserts don't require chocolate to be great. Next time I'll be using cool whip like the other reviewer mentioned, as the homemade whipped cream doesn't hold up too well and only worked for us because I made it right before serving.
Made for Sunday dessert -- this was a lightened down-home-style cake, very pretty presentation. Only change was to plate with fat-free Cool Whip. Served following CL's walnut & rosemary chicken. Great meal.
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