Lemon-Cornmeal Pound Cake with Berries and Cream

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

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Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 350°.
  2. 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. 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. 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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