Skip to main content

See also:

Lemon-Cornmeal Pound Cake with Berries and Cream

Lemon-Cornmeal Pound Cake with Berries and Cream
Lemon-Cornmeal Pound Cake with Berries and CreamPhoto: Gentl & Hyers; Styling: Kendra Smoot

Today’s recipe feature is Lemon-Cornmeal Pound Cake with Berries and Cream. With the addition of cornmeal to this cake, the end result will look and feel more like corn bread instead of a traditional pound cake. This wonderful dessert is then topped with delicious summer fruit and sweetened whipped cream. This is a fantastic dish that will cause your family and friends to ask for more. Healthy and joyous eating!

Lemon-Cornmeal Pound Cake with Berries and Cream (Recipe courtesy Julianna Grimes)

Ingredients:

Cake:

  • 1 ¾ cups ounces all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • 10 tablespoon butter, softened
  • 3 large eggs
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 2/3 cup nonfat buttermilk
  • 3 tablespoons fresh lemon juice
  • 3 large egg whites
  • Cooking spray
  • 2 tablespoons all-purpose flour

Topping:

  • 1 ½ cups fresh blueberries
  • 1 ½ cups sliced fresh strawberries
  • 1 cup fresh blackberries
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar

Preparation:

Preheat oven to 350°F.

To prepare cake, weigh or lightly spoon 1 3/4 cups flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 ½ cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

To prepare topping, combine berries, ¼ cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream. Serving yield = 16 servings.