It’s official, one of my favorite food magazines, Cooking Light, invited me to become a member of their blogger community. I am very honored. Cooking Light was the first magazine subscription I received when I first moved to the US almost 15 years ago and I always found their recipes very inspiring and great support to my daily goal of feeding my family healthy, fresh, home cooked meals. Thank you so much, Cooking Light!
I baked this lemon-cornmeal pound cake, which is an original Cooking Light recipe, to take along to our first Red Rocks concert of the year the other day. Actually, I was just the driver, my son and his friend attended the concert (Imagine Dragons), but somehow it has become a tradition, that concerts at Red Rocks Amphitheater include some kind of picnic. Usually we go up with a group of friends, arriving several hours before the concert starts, enjoying great food and company. This time we just packed some refreshments and this lemon-cornmeal pound cake for dessert. The cake is very moist, resembling a sweet cornbread. with a very light crumb.
Serve this lemon-cornmeal pound cake topped with fresh fruit and whipped cream as a wonderful dessert to enjoy with your guests.
| Lemon-Cornmeal Pound Cake | | Print |
- 1¾ cups (225 g) all-purpose flour
- ½ cup (65 g) cornmeal, (use organic! = non GMO)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 10 tablespoon (145 g) unsalted butter, softened
- 3 large eggs
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- ⅔ cup (160 ml) nonfat buttermilk
- 3 tablespoons (45 ml) fresh lemon juice
- 3 large egg whites
- Preheat your oven to 350 F. Grease a Bundt cake pan with butter and dust well with flour (I use bread crumbs) to prevent the cake from sticking to the pan.
- In a larger bowl mix together flour, cornmeal, baking soda and salt. Set aside.
- Mix buttermilk and lemon juice. Set aside.
- In a stand mixer on medium speed combine butter and sugar until fluffy, about 4 minutes.
- On lower speed add eggs, one at a time.
- Stir in lemon rind and vanilla.
- Add flour and buttermilk mixtures alternating to the butter mixture. Begin and end with the flour mixture.
- Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites with a spatula gently under the batter.
- Transfer batter into the baking pan. Bake in preheated oven for about 60 minutes (mine took less) or until wooden skewer inserted comes out clean.
- Let cake cool in the pan for at least 10 minutes before removal.
- Cool completely on wire rack before serving.
Adapted from Cooking Light.
{ 5 comments }
Wow you got beautiful slices on that cake! Pinning now!
Thanks a lot for this great recipe! 🙂 I will use it for making some beautiful cake pops for a friends birthday this weekend. Can’t wate to taste them!
Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers
I love cornmeal cakes–the texture is so wonderful, and the fact that it’s lemon makes this a perfect dessert! Congratulations on being asked; Cooking Light is brilliant to include you in their panel:-D XOXO
Good for you! Cooking Light is an excellent magazine and guide. And yes, espresso over my chocolate hazelnut ice cream would have been perfect. Coffee ice cream is next on my list because I love it!!
Comments on this entry are closed.