Cornmeal Pound Cake Recipe

Name: Cornmeal Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups unsalted butter, plus; 2 tablespoons unsalted butter, softened; 1 cup sugar; 2 tablespoons sugar; 6 large eggs; 2 tablespoons milk; 1 ½ teaspoons vanilla; 2 ½ cups cake flour; ½ cup cornmeal; 1 ¼ teaspoons baking powder; ¼ teaspoon salt

Servings: persons

1 ½ cups unsalted butter, plus
2 tablespoons unsalted butter, softened
1 cup sugar
2 tablespoons sugar
6 large eggs
2 tablespoons milk
1 ½ teaspoons vanilla
2 ½ cups cake flour
½ cup cornmeal
1 ¼ teaspoons baking powder
¼ teaspoon salt

1
Pre-heat the oven to 350*F. Butter and flour a 9 X 5 inch loaf pan.
2
Cream the butter and sugar until well combine and fluffy.
3
Whisk together the eggs, milk and vanilla and gradually add to the butter mixture, beating well to combine.
4
Sift together the cornmeal, flour, baking powder and salt.
5
Add half to the batter and beat to combine, then add the remaining half, gently folding in with a spatula.
6
Spoon batter into prepared pan, smoothing top with a spatula.
7
Place on a baking sheet and bake for 15 minutes.
8
Lower the oven temperature to 325*F and bake for about 1 hour 15 minutes longer, until tests done.
9
If the top of the cake seems to be getting too brown, but cake is not done, cover with foil and continue baking.
10
Let cool slightly on a wire rack before inverting.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups unsalted butter, plus, 2 tablespoons unsalted butter, softened, 1 cup sugar, 2 tablespoons sugar, 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.

Cornmeal Pound Cake

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