Corn Meal Pound Cake
A moist and flavorful cornmeal pound cake with a tender crumb and subtle sweetness, perfect for afternoon tea or dessert. The combination of cornmeal and sour cream adds a unique texture and richness, making it a delightful treat for those who enjoy classic baked goods with a twist.
Ingredients
Instructions
- Cream sugar and oleo until light and fluffy.
- Add vanilla and egg yolks, one at a time, beating until fluffy.
- Sift together flour, cornmeal, and soda.
- Add the dry ingredients alternating with sour cream, mixing well after each addition.
- Beat egg whites and salt together until peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a well-greased and floured 10-inch tube pan.
- Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you don't have sour cream, Greek yogurt works as a great substitute. Make sure to sift the dry ingredients to avoid lumps and ensure a light texture. Beating the egg whites until stiff peaks form is crucial for the cake's rise. Also, ensure all ingredients are at room temperature for better incorporation.
Serving Suggestions
Serve the Corn Meal Pound Cake plain, or dust it with powdered sugar for a simple presentation. It pairs beautifully with fresh berries and a dollop of whipped cream. For a delightful twist, consider serving it alongside Lemon Ice Dessert for a refreshing contrast. This cake also makes a great base for trifle desserts or as a brunch treat.
Storage & Reheating
Once cooled, wrap the Corn Meal Pound Cake tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Meal Pound Cake contains roughly 530 calories, with 14g protein, 66g carbohydrates, and 17g fat. It is an excellent source of vitamin A (40% of the Daily Value), iron (33% of the Daily Value), and protein (28% of the Daily Value), and a good source of vitamin D and vitamin C. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour?
Yes, you can experiment with different types of flour, but keep in mind that using whole wheat flour will change the texture and flavor. If you want a gluten-free option, consider using a gluten-free all-purpose flour blend, but results may vary.
What if I don't have a tube pan?
If you don't have a tube pan, you can use a Bundt pan instead. Just ensure it's well-greased and floured to prevent sticking. Baking times may vary slightly, so keep an eye on it as it nears the end of the suggested baking time.
How can I tell when the cake is done baking?
To check if the Corn Meal Pound Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).