Cornmeal Pound Cake

Name: Cornmeal Pound Cake
Yield: Makes 12 to 14 servings, with 2 to 3 thin slices per serving
Ingredients: 1 cup milk, room temperature; 4 large eggs, room temperature; 2½ cups (250 grams) sifted cake flour; 8 ounces (2 sticks) unsalted butter, room temperature; 1½ teaspoons baking powder; ¼ teaspoon salt; ¼ cup (25 grams) unsifted powdered sugar; 3¾ cups (1 pound) unsifted powdered sugar; ¾ cup (4 ounces) yellow cornmeal

Preparation info

Makes 12 to 14 servings, with
2 to 3
thin slices per serving

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

Adding cornmeal to this pound cake provides a delicate crunch to its satiny texture.

Ingredients

2½ cups (250 grams) sifted cake flour
1½ teaspoons baking powder

Dessert
Cake
Baking
Vegetarian

Method

Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

Using a paper towel, grease the bottom and sides of the pan with solid shortening. Dust generously with all-purpose flour, shake to distribute, and tap out the excess.