Lemon-Cornmeal Pound Cake |
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
- 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/05/27/lemon-cornmeal-pound-cake/
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