CORNMEAL POUND CAKE RECIPE RECIPES
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE RECIPE ...
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what’s the difference? This citrus-scented cornmeal number is endlessly adaptable — use whatever fat you have on hand, dairy or light, bright flavoring you have on hand — and requires just one bowl. It’s wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Total Time 1 hours
Yield 1 (9-inch) loaf
Number Of Ingredients 12
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.
THYME-CORNMEAL POUND CAKE | SOUTHERN LIVING
A pound cake is the work horse of the Southern baker's cake arsenal. They come together using pantry staples, can be made ahead, frozen, transported to parties, dressed up or down with glazes and fruit compotes and, if they happen to fall in the pan, you can simply cube them and turn them into a beautiful trifle. No wonder we simply can't get enough of pound cakes. Give your favorite pound cake recipe a rest and try this herb-scented cake. This is a delicious and elegant pound cake that will make a lovely dessert offering at any event. Fine ground cornmeal gives this cake a nutty, toasty flavor and keeps the crumb tender. Fresh lavender or rosemary can be swapped for the thyme. As in baking any pound cake, make sure your butter is adequately softened, and thoroughly cream together the butter and sugar. Don't worry if your glaze seems to be as thick as glue - it needs to have that consistency for it to hold the drips down the sides of the cake. Let the cake cool completely before drizzling the glaze over the top or it will slide right off.
Provided by Paige Grandjean
Categories Cakes
Total Time 2 hours 50 minutes
Number Of Ingredients 12
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.
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BERRY-CORNMEAL POUND CAKE RECIPE | MARTHA STEWART
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
From marthastewart.com
Reviews 3.1
Total Time 1 hours 15 minutes
Category Cake Recipes
Calories 473 g per serving
From marthastewart.com
Reviews 3.1
Total Time 1 hours 15 minutes
Category Cake Recipes
Calories 473 g per serving
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
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LEMON-CORNMEAL POUND CAKE RECIPE - WOMAN'S DAY
From womansday.com
Total Time 1 hours 15 minutes
Calories 164 calories per serving
Total Time 1 hours 15 minutes
Calories 164 calories per serving
- Heat oven to 350°F. Lightly grease two 9 x 5-inch loaf pans. Beat butter in a large bowl with electric mixer about 30 seconds until smooth. With mixer on low speed, gradually add sugar and baking powder. Increase mixer speed to high and beat until pale and fluffy. Add eggs one at a time, beating well after each, until mixture is very pale and increased in volume. With mixer on low speed, alternately beat in flour and milk in 3 additions until smooth and well blended. Beat in cornmeal and lemon peel just until blended. Divide batter between prepared pans; spread evenly. Bake 55 to 60 minutes until a pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Invert on rack; turn cakes right side up. Place a piece of waxed paper or foil under rack. Mix Glaze ingredients. (Don't do this ahead. The Glaze must be used as soon as it's mixed.) Spoon or brush all over the cake using all the Glaze. Let cool completely on wire rack. Wrap airtight to store. This cake tastes its lemony best if it's allowed to sit for 24 hours before cutting and serving. The cornmeal adds a delicate and pleasant crunch.
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PEACH CORNMEAL POUNDCAKE | FOODTALK
From foodtalkdaily.com
Total Time 75 minutes
Total Time 75 minutes
- Pour into the loaf pan and bake for 50-60 minutes or until a toothpick comes out with a few crumbs attached. Cool in pan for about 10 minutes. Invert onto a cooling rack and let cool completely.
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CORNMEAL BUTTER CAKE WITH POMEGRANATE SAUCE | BETTER HOMES ...
Corn bread meets pound cake in a slightly sweet bundt. Finish each slice with a drizzle of pomegranate sauce.
From bhg.com
Reviews 5
Total Time 55 minutes
Category Recipes and Cooking
Calories 434 calories per serving
From bhg.com
Reviews 5
Total Time 55 minutes
Category Recipes and Cooking
Calories 434 calories per serving
- Meanwhile, in a medium saucepan combine the pomegranate juice, remaining 1/2 cup sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 35 to 40 minutes or until thickened, stirring occasionally (mixture will become foamy as it thickens). Remove from heat. Stir in pomegranate seeds. Cool. Spoon over cake slices.
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CORNMEAL POUND CAKE FROM THE KEY INGREDIENT — SHERI CASTLE
Sep 29, 2021 · Preheat the oven to 325°F. Grease (preferably with shortening) and flour a 9- by 5-inch loaf pan. Whisk together the flour, cornmeal, baking soda, and salt in a medium bowl for 30 seconds. Beat the butter in a large bowl until creamy with an electric mixer set to medium speed.
From shericastle.com
From shericastle.com
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CORNMEAL POUND CAKE | EDIBLE NASHVILLE
Apr 29, 2016 · 2 cups flour. 1/2 cup cornmeal. 1/2 teaspoon salt. dash freshly grated nutmeg. 1 1/2 sticks (6 ounces) butter. 1/4 cup (2 ounces) shortening (Crisco) 1 1/2 cups sugar. 5 eggs. 2 teaspoons vanilla extract.
From ediblenashville.ediblecommunities.com
From ediblenashville.ediblecommunities.com
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CORNMEAL POUND CAKE | THE KEY INGREDIENT | PBS NORTH CAROLINA
From pbsnc.org
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CORNMEAL POUND CAKE - GRANDBABY CAKES
Mar 04, 2014 · Instructions Preheat oven to 350 degrees. In the bowl of your mixer, add butter and sugar and mix 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. Next turn mixer down to low speed and ...
From grandbaby-cakes.com
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COLONIAL CORNMEAL POUND CAKE - CORN RECIPES | ANSON MILLS ...
Turn the cornmeal, flour, baking powder, and salt into a medium mixing bowl and whisk to combine. Crack the eggs into a 2-cup liquid measuring cup. Add the orange-flower water, sherry, milk, and vanilla and beat lightly with a fork until combined.
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From ansonmills.com
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CORNMEAL POUND CAKE | EDIBLE NASHVILLE
Apr 29, 2016 · 1. Preheat oven to 325F. Grease and flour a 6-8 cup tube or bundt pan. 2. Sift together flour, cornmeal, salt and nutmeg. Beat butter, shortening and sugar in a mixer until fluffy. Add eggs, beating well after each addition. Add vanilla. Gradually add flour to creamed mixture beating just until batter is blended.
From ediblenashville.ediblecommunities.com
From ediblenashville.ediblecommunities.com
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CORNMEAL POUND CAKE RECIPE - GROUP RECIPES
Gradually add granulated and brown sugars and vanilla, beating until well blended. Add eggs, 1 at a time, beating untill well blended after each addition. Add rind; beat 30 seconds. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with flour mixture. Spoon mixture into prepared pan.
From grouprecipes.com
From grouprecipes.com
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CORNMEAL POUND CAKE WITH HONEY BUTTER GLAZE RECIPE
Nov 03, 2016 · Chef notes. This rustic cornmeal pound cake with its simple honey-butter glaze is not your average cake; it has a flavor profile all its own, with a faint reminder of the tender and moist ...
From today.com
From today.com
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SPICED CORNMEAL POUND CAKE RECIPE -SUNSET MAGAZINE
1. In a bowl, with a mixer at medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating to blend well after each addition. Beat in milk and vanilla. Step 2. 2. In another bowl, mix flour, cornmeal, baking powder, cinnamon, cloves, cardamom, and salt.
From sunset.com
From sunset.com
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8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND FLAVOR ...
Aug 02, 2021 · Cornmeal adds a wonderfully delicate crumb and a golden yellow color to cakes. From a beautiful blueberry cornmeal upside-down cake to an Italian-inspired lemon cornmeal cake that is naturally gluten-free, our best cornmeal cake recipes are the perfect treat during the colder months when you're in the mood for something sweet.
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From allrecipes.com
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LEMON-CORNMEAL POUND CAKE COLORADO DENVER FOODBLOG GERMAN ...
May 27, 2013 · Set aside. Mix buttermilk and lemon juice. Set aside. In a stand mixer on medium speed combine butter and sugar until fluffy, about 4 minutes. On lower speed add eggs, one at a time. Stir in lemon rind and vanilla. Add flour and buttermilk mixtures alternating to the butter mixture. Begin and end with the flour mixture.
From mykitchenintherockies.com
From mykitchenintherockies.com
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LET THIS ONE-BOWL POUNDCAKE SOOTHE YOU - THE NEW YORK TIMES
Apr 03, 2020 · Whisk in the dry ingredients in this order: 1/4 teaspoon salt, 1/4 teaspoon baking soda, a teaspoon baking powder, and 1/2 cup cornmeal. Once smooth whisk in 1 1/4 cups flour. Scrape the batter ...
From nytimes.com
From nytimes.com
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COLONIAL CORNMEAL POUND CAKE - CORN RECIPES | ANSON MILLS ...
Add the 1 tablespoon sugar to the sifted cornmeal and stir to combine. Dust the buttered loaf pan with the cornmeal-sugar mixture, tilting to coat the bottom and sides, and then knock out the excess. Set the pan aside. Turn the cornmeal, flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
From ansonmills.com
From ansonmills.com
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CORNMEAL POUND CAKE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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. Take loaf pan from oven and cool for 10 minutes. Remove cake from loaf pan and continue to cool on wire rack. Serve.
From tastykitchen.com
From tastykitchen.com
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RICK BAYLESSGRILLED CORNMEAL POUNDCAKE - RICK BAYLESS
For easiest slicing, refrigerate the cake until completely cold. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium hot and covered with white ash. Cut the cake into 1/2-inch slices. A couple of pieces at a time, grill the cake on both sides.
From rickbayless.com
From rickbayless.com
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