Cornmeal pound cake

Cornmeal pound cake
Cornmeal pound cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon stone-ground white cornmeal

  • 2

    cups sugar -- divided

  • 2/3

    cup cup butter, softened

  • 1

    teaspoon grated lemon rind

  • 1

    teaspoon vanilla extract

  • 5

    large egg yolks

  • 1

    cup low-fat sour cream

  • 2

    cups all-purpose flour

  • 1/2

    cup white cornmeal

  • 1/2

    cup stone-ground white grits

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 5

    large egg whites

Directions

1. Preheat oven to 325°. 2. Coat a 10-inch tube pan with cooking spray, dust with 1 tablespoon cornmeal. 3. Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream. 4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medi- um bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine. 5. Beat egg whites with a mixer at high speed until foamy. Gradually add '1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan. 6. Bake at 325° for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack. Yield: 16 servings (serving size: 1 slice).

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