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
Calories: 297kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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