CORNMEAL POUND CAKE RECIPES

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

Steps:

• Preheat oven to 325°F. Grease a 9- x 5-inch loaf pan with butter, and dust with flour; set aside. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and creamy, 5 to 6 minutes. Add eggs 1 at a time, beating until just incorporated after each addition.
• Stir together flour, cornmeal, salt, and baking soda in a bowl. Add flour mixture to butter mixture in 3 additions alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Stir in lemon zest, chopped thyme, and 1 tablespoon of the lemon juice. Pour batter into prepared loaf pan; smooth top.
• Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan on a wire rack 10 minutes. Remove cake from pan; cool completely on a wire rack, about 1 hour.
• Whisk together powdered sugar, 2 tablespoons of the milk, and remaining 1 tablespoon lemon juice in a small bowl, whisking in an additional 1 tablespoon milk, 1 teaspoon at a time, until desired consistency is reached. Spoon glaze over cooled cake. Let stand 20 minutes. Garnish with thyme sprigs.