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.
Nutrition & Diet Analysis (per serving)
637
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).