Cornmeal Pound Cake – a delicious recipe with Butter, Sugar, Eggs, Egg, Cornmeal, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
In the bowl of your mixer, add butter and sugar and cream 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.
3
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.
4
Spray a loaf-sized baking pan with nonstick 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.
5
Take loaf pan from oven and cool for 10 minutes. Remove cake from loaf pan and continue to cool on wire rack. Serve.
725
kcal
Calories
51
g
Fat
55
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 stick Unsalted Butter, Room Temperature, 1-1/2 cup Granulated Sugar, 2 whole Large Eggs, Room Temperature, 1 whole Large Egg Yolk, and more.
Yes, Cornmeal Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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