Lemon-Cornmeal Pound Cake
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Ingredients
  • 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
Instructions
  1. 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.
  2. In a larger bowl mix together flour, cornmeal, baking soda and salt. Set aside.
  3. Mix buttermilk and lemon juice. Set aside.
  4. In a stand mixer on medium speed combine butter and sugar until fluffy, about 4 minutes.
  5. On lower speed add eggs, one at a time.
  6. Stir in lemon rind and vanilla.
  7. Add flour and buttermilk mixtures alternating to the butter mixture. Begin and end with the flour mixture.
  8. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites with a spatula gently under the batter.
  9. 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.
  10. Let cake cool in the pan for at least 10 minutes before removal.
  11. Cool completely on wire rack before serving.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/05/27/lemon-cornmeal-pound-cake/