Lemon-Cornmeal Pound Cake With Berries And Cream

1. 1

   Preheat oven to 350u00b0.

2. 2

   To prepare cake, weigh or lightly spoon 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. 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 350u00b0 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. 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.

* Per serving · 4 servings · Values may vary.

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