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.
Lemon-Cornmeal Pound Cake with Berries and Cream
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.
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- Calories: 287
- Fat: 11.2g
- Saturated fat: 6.5g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.7g
- Protein: 4.7g
- Carbohydrate: 43.4g
- Fiber: 1.7g
- Cholesterol: 69mg
- Iron: 1.3mg
- Sodium: 147mg
- Calcium: 55mg
- 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
- 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
- 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.
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