Cornmeal Pound Cake
It has a flavor profile and personality all its own which reminds me of the genesis of my baking journey. When I first started baking, I only made two things: cornbread and pound cake. They were fast to learn and simple to make. It only makes sense that they should combine into one recipe of cornmeal pound cake right?
Servings: 12 servings
- 1 1/2 sticks unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- Sprinkle of baking soda
- 1/2 cup coconut milk or buttermilk
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
In the bowl of your mixer, add butter and sugar and mix on high speed for 3-4 minutes until light and fluffy.
Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation.
Next turn mixer down to low speed and add in cornmeal, flour and baking soda until well blended into batter.
Add milk and vanilla extract and continue to mix until batter is smooth and well incorporated.
Spray a loaf sized baking pan with non-stick baking spray.
Add batter to loaf pan and bake in oven for 30-40 minutes or until toothpick inserted in center of cake comes out clean.
Take loaf pan from oven and cool for 10 minutes.
Next remove cake from loaf pan and continue to cool on wire rack then serve.
Calories: 297kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 16mg | Potassium: 68mg | Sugar: 25g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1.2mg