This past week, I was finally able to get into the kitchen and do some baking. Our renovation project is almost complete. We are waiting on hardware and paint, but I can truly see the light at the end of the tunnel. I am so looking forward to sharing the “kitchen reveal” with everyone very soon! Sneak peek…a little kitchen love!
One of my favorite cakes to create is a lemon pound cake. I’ve experimented with many recipes, and I have to admit, this one is my all-time favorite, thus far. Although I do love a very smooth pound cake, this recipe has a bit of a twist…cornmeal. I wasn’t sure how the texture would be, but I thought I would give it a shot. I rarely follow a recipe, because I’m always in trying to make additions and/or substitutions. And once again, I made many tweaks to the foundation recipe and was extremely pleased with the results!
Lemon Cornmeal Pound Cake
- 1 1/4 C yellow cornmeal
- 1 C all purpose flour
- 1 C unbleached bread flour
- 1 t salt
- 1 C (2 sticks) unsalted butter, softened and at room temperature
- 1 1/2 C granulated sugar
- 1 C confectioners sugar
- 1 1/2 t baking powder
- 5 large eggs, at room temperature
- 1 C vanilla almond milk
- 3 T fresh lemon juice
- 2 T grated lemon zest
- 3/4 C granulated sugar
- 1/2 C fresh lemon juice
Preheat oven to 350 degrees and lightly grease the pan/s of your choice
Cake: Whisk together the cornmeal, flours and salt. Cream together the butter, sugars and baking powder until light and fluffy. Add the eggs, one at a time. Once mixed, slowly add the flour mixture and the milk, alternating each. Stir in the lemon juice and zest. Pour batter into the prepared pan/s.
Bake until a knife comes out clean when inserted in the center. The cake will also pull slightly from the edge. Bake for 45 minutes to 1 hour, depending on your oven. Allow this golden goodness to cool for 15 minutes, then turn out onto a cooling rack. Place a baking sheet or wax paper under the rack.
Glaze: Mix the sugar and lemon juice together. Heat until sugar is melted. Brush the mixture over the warm cake. I like to sprinkle the cake with powdered sugar once cooled. Enjoy!
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