Polenta Pound Cake with Madeira Cream

Name: Polenta Pound Cake with Madeira Cream
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: ¼ teaspoon almond extract; 1 teaspoon vanilla extract; 2 cups sugar; 6 large eggs, separated; ½ pound sweet butter, softened; 1 teaspoon lemon zest, finely chopped; 2 tablespoons Madeira; ½ teaspoon salt; 1 cup heavy cream; 1 ¼ cups fine cornmeal; 2 cups all-purpose flour; ½ teaspoon baking soda; 1 cup sour cream

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Ingredients

½ pound sweet butter, softened
1 teaspoon lemon zest, finely chopped
2

Americas
United States
Dessert
Vegetarian

Method

Heat the oven to 325°F. Butter a 9-inch loaf pan and dust with cornmeal.

Beat the butter, lemon zest, and all but 1 tablespoon of the sugar in a bowl until light and fluffy, about 10 minutes. Beat i