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Cornmeal Pound Cake Recipe

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This recipe for Cornmeal Pound Cake is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
1 T stone-ground white cornmeal
2 cups sugar, divided
2/3 cup butter (or 1 stick and 2-1/2 T)
1 tsp grated lemon rind
1 tsp vanilla extract
5 large egg yolks
1 cup low-fat sour cream
2 cups all-purpose flour
1/2 cup stone-ground white cornmeal
1/2 cup stone-ground white grits
1/2 tsp salt
1/2 tsp baking soda
5 large egg whites
Directions:
Directions:
Preheat oven to 325º.

Coat a 10-inch tube pan with cooking spray; dust with 1 T cornmeal.

Place 1-3/4 cups sugar, butter, rind and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cornmeal, grits, salt and baking soda in a medium bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine.

Beat egg whites with a mixer at high speed until foamy, using clean, dry beaters. Gradually add 1/4 cup sugar, 1 T at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; fold in remaining egg white mixture. Spoon batter into prepared tube pan.

Bake at 325º for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
Calories: 261 (30% from fat); Fat: 8.8g; Protein: 4.2g; Carb: 41.8g; Fiber: 0.5g

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