Lemon Pound Cake

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!

Hiding heart rocks, from our travels, in the back splash!
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!



Love Yourself…Embrace Yourself…Just Be You…



19 thoughts on “Lemon Pound Cake

  1. I love the idea of using the rocks in the back splash talk about keeping the memories from your travels close to you. πŸ™‚ The cake looks great. I will definitely give it a try. Thanks for sharing.

    Liked by 1 person

  2. The title itself sold me and although I’m sure the cake is delicious is was your backdrop and hiding heartbrocks from your travels that stole my heart. What a cute idea and always have it right there, front and center to recall those special moments. I’m a huge rockhound lol and I have so many rocks I collected over the years and I might have just found a great idea of what to do with them. Can’t wait to see the kitchen reveal and I already know it will be stunning. Hugs

    Liked by 1 person

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