Description
A delightful Sweet Cornmeal Pound Cake that combines a rich, buttery flavor with a unique texture, perfect for gatherings and celebrations.
Ingredients
Scale
- 1 cup cornmeal (about 150 g)
- 1 cup all-purpose flour (about 125 g)
- 1 cup granulated sugar (about 200 g)
- 1/2 cup unsalted butter (1 stick, softened, about 113 g)
- 3 large eggs
- 1 teaspoon baking powder (about 5 g)
- 1/2 cup milk (about 120 ml)
- 1 teaspoon vanilla extract (about 5 ml)
- 1/4 teaspoon salt (about 1 g)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Stir in the vanilla extract until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Slice and serve as desired.
Notes
- For a dairy-free version, use coconut oil and almond milk.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Consider adding lemon zest or almond extract for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: cornmeal, pound cake, dessert, baking, sweet