Lemon-Cornmeal Pound Cake with Berries and Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Because of the addition of cornmeal to the batter, the texture of this pound cake resembles a sweet and tender cornbread instead of the usual dense texture you might expect from a traditional pound cake. Top this simple cake with whipped cream and berries for a company-worthy dessert. Ingredients:
7.9 ounces all-purpose flour (1 3/4 cups) |
1/2 cup cornmeal |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 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 |
1 1/2 cups fresh blueberries |
1 1/2 cups sliced fresh strawberries |
1 cup fresh blackberries |
1/4 cup granulated sugar |
1 tablespoon fresh lemon juice |
1/2 cup heavy whipping cream |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 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.
3. 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.
4. To prepare topping, combine berries, 1/4 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.
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