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|| || |
- 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.