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 one of my all-time favorites. 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 trying to make additions and/or substitutions. And once again, I made many tweaks to the foundation recipe, but I am 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 whole milk (vanilla almond milk works well, too)
3 T fresh lemon juice
2 T grated lemon zest
- 2 C confectioners’ sugar
- 2 T whole milk (vanilla almond milk works well, too)
- 2 T lemon juice
- 1 T vanilla
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 all ingredients together. Drizzle the mixture over the cake, once it is cool. Enjoy!
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