Cook The Book: Polenta Pound Cake

1. 1

   Preheat the oven to 350u00b0F. Grease a 9 1/2-by-3-inch round cake pan, then dust with a little cornmeal. Set aside.

2. 2

   Sift the flour and baking soda together in a bowl. Set aside.

3. 3

   In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until they form stiff peaks. Transfer to another bowl and wipe out the mixer bowl.

4. 4

   Add the butter, sugar, and lemon zest to the mixer bowl and beat at a medium speed until light and fluffy, approximately 10 minutes. Add the egg yolks one at a time, beating until incorporated after each addition. Add the cornmeal and beat until incorporated, scraping down the sides of the bowl as necessary. Beat in the vanilla extract. Add the flour mixture in 3 batches, alternating with the sour cream, staring and ending with flour. Fold in the beaten egg whites. Pour the batter into the prepared cake pan.

5. 5

   Bake for 1 1/2 hours, or until a skewer stuck into the center comes out clean. Cool on a rack for 15 minutes, then carefully remove the cake from the pan and cool completely on the rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.