LEMON-CORNMEAL POUND CAKE WITH BERRIES AND CREAM

By greenpoires

From Cooking Light, June 2010

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 cup granulated sugar
• 10 tablespoons 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 eggs 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

Step 1

1. Preheat oven to 350 degrees.
2. To prepare cake, weigh or lightly spoon 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, neating 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 stif 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 degrees 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.