Cornmeal Pound Cake Recipe

Name: Cornmeal Pound Cake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter; 2 2/3 cups powdered sugar; 1 teaspoon vanilla extract; 4 large eggs; 1 large egg yolk; 2 cups cake flour; 1/2 cup fine cornmeal; Generous amount of flour (for greasing pan)

Indulge in this irresistible Cornmeal Pound Cake, a delightful twist on a classic recipe! The subtle cornmeal adds a wonderfully rustic texture and nutty flavor that elevates the experience. This recipe, adapted from the Sunset Italian Cookbook (1981), uses cake flour for an incredibly tender crumb. Serve warm with lightly sweetened strawberries and whipped cream or a scoop of vanilla ice cream for the ultimate treat. Prepare to be amazed!

Prep Time 20 mins

Cook Time 90 mins

Calories 410.6 kcal

Protein 8g

Rating 3.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cornmeal Pound Cake

1 cup (2 sticks) unsalted butter
2 2/3 cups powdered sugar
1 teaspoon vanilla extract
4 large eggs
1 large egg yolk
2 cups cake flour
1/2 cup fine cornmeal
Generous amount of flour (for greasing pan)

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How to Make Cornmeal Pound Cake

Preheat oven to 325°F (160°C).
Generously grease and flour an 8 1/2 x 4 1/2 inch loaf pan. Set aside.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 2/3 cups powdered sugar until light and fluffy.
Beat in 1 teaspoon pure vanilla extract.
Add 4 large eggs and 1 large egg yolk, one at a time, beating well after each addition.
In a separate bowl, whisk together 2 cups cake flour and 1/2 cup fine cornmeal. Gradually add to the wet ingredients in three additions, mixing until just combined.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
Once completely cool, sift powdered sugar over the top and slice into thin pieces to serve.