Cornmeal Pound Cake
Indulge in the rich, buttery decadence of Cornmeal Pound Cake, a delightful twist on the classic dessert that combines the tender crumb of traditional pound cake with the subtle, rustic texture of fine yellow cornmeal. Perfectly balanced with hints of vanilla and a touch of sweetness from both granulated and light brown sugars, this cake is ideal for any occasion, from cozy afternoons to elegant soirées. Its easy-to-follow preparation, requiring just 20 minutes of prep time, results in a golden loaf with a beautifully moist interior. Serve it as-is, or elevate it with powdered sugar, fresh fruit, or a dollop of whipped cream for a truly irresistible treat. Whether you're a fan of comforting Southern desserts or looking to try something new, this Cornmeal Pound Cake is guaranteed to impress your taste buds.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 5 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve as-is or with a dusting of powdered sugar, whipped cream, or fresh fruit, if desired.
Nutrition Facts
Calories |
3923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 649.3 g | 236% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 411.0 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 484 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
