Lemon-Cornmeal Pound Cake with Berries and Cream

Lemon-Cornmeal Pound Cake with Berries and Cream Recipe
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.

Yield:

16 servings (serving size: 1 cake slice, about 1/4 cup berries, and 1 tablespoon cream)

Recipe from

Cooking Light

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

Ingredients

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.

Note:

Julianna Grimes,

June 2010
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