Delicious Cornmeal Pound Cake Recipe – Moist and Flavorful
Imagine sinking your teeth into a moist, buttery cake that’s both sweet and savory. Welcome to my beloved Cornmeal Pound Cake recipe, a quintessential British dessert that will transport you straight to the heart of England. This recipe is the perfect balance of sugar, cornmeal, and flour, with each ingredient adding its own unique flavor and texture to the final product.
As a chef dedicated to British cuisine, I have always been drawn to this classic recipe for its simplicity and versatility. It’s a go-to recipe that can be enjoyed at any time – from an afternoon tea with friends to an elegant dinner party. In fact, it’s a staple for any baker’s repertoire – if there were just one cake recipe you needed in your life, it would be this one.
This Cornmeal Pound Cake also makes for a great gift or treat for loved ones. The aroma of freshly baked pound cake wafting through the kitchen will have everyone excited to taste what’s cooking. Whether you’re making this for family dinners or special occasions, this cake is sure to be a crowd-pleaser.
So grab your apron and let’s get baking!
Why You’ll Love This Recipe
This recipe is not just any ordinary pound cake, it is a cornmeal pound cake! If you’re looking for something unique and absolutely delicious, then this recipe is just what the doctor ordered. This cake has a perfectly dense yet fluffy texture that makes every bite a wonderful experience.
What sets this recipe apart from any other is the use of yellow cornmeal, which gives the cake an irresistible taste that will linger on your taste buds. The combination of cornmeal and cake flour results in a balance of flavors that are so enticing, you’d want to grab another slice as soon as you finish the first one.
The buttery flavor adds richness to the cake, making it one of the most decadent desserts around. Additionally, this cake recipe only requires a handful of ingredients that are very easy to find in your pantry.
Not to mention, its versatility makes it perfect for any occasion. Whether it’s for birthdays, holidays, or just for your afternoon coffee break, this cornmeal pound cake will never let you down. It’s simple yet sophisticated making it perfect for both casual and formal events.
This recipe is so amazing that once you’ve tried it, you’ll surely fall in love with it too. So why don’t you give it a try and see what I am talking about? You’ll be thanking yourself after digging into this delicious cornmeal pound cake!
Ingredient List
Here are the ingredient list of this delicious cornmeal pound cake recipe:
- 2 cups yellow cornmeal
- 1 cup cake flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature (3 sticks)
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk, at room temperature
Note: Make sure that all the ingredients are at room temperature before starting on this recipe.
The Recipe How-To
Preparing the Ingredients
First, preheat the oven to 350°F. Grease a loaf pan or a bundt cake with butter and dust with flour and cornmeal.
In a large bowl, mix together 1 cup of cake flour and 1/2 cup of yellow cornmeal with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt until fully combined.
In another large bowl using an electric mixer, beat together 2 sticks of unsalted butter, softened, and 1 1/2 cups of granulated sugar until light and fluffy.
Add in 3 large eggs (room temperature) one at a time, beating well after each addition. Next, add in 1 teaspoon of vanilla extract.
Gradually mix in the dry ingredients mixture into the wet ingredients until just combined. Do not overmix the batter as it can make your pound cake tough.
Pour the batter into the prepared loaf pan or bundt cake and smooth it out evenly.
Baking
Bake the cake on the middle rack of the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Once done, remove from the oven and let it cool on a wire rack for about 10 minutes while still in the pan before removing it from the pan to cool completely.
Serving
Dust some powdered sugar over your Cornmeal Pound Cake before serving to add a finishing touch.
Slice up your Cornmeal Pound Cake and serve it warm or at room temperature. It’s perfect on its own or you can serve it with whipped cream or fresh berries as desired.
Substitutions and Variations
When it comes to baking, substitutions and variations are the spice of life. Don’t be afraid to switch up the ingredients or add a twist to your cornmeal pound cake recipe to make it your own.
If you’re looking for a gluten-free option, swap out the cake flour with almond flour or coconut flour. Alternatively, replace some of the cornmeal with ground nuts like almonds or pecans for added richness and texture.
For a different flavor profile, try using white cornmeal instead of yellow. White cornmeal has a milder flavor and can add subtle sweetness and a tropical twist to your pound cake.
Looking for a healthier option? Swap out some of the butter with olive oil or applesauce. Additionally, you can use whipped egg whites instead of whole eggs for a lighter texture.
For a variation on the classic pound cake recipe, try adding some fresh berries, lemon zest or thyme. You can also substitute half of the flour with corn flour to give your cake a cornbread-like texture and taste.
No matter what substitutions or tweaks you decide to make, remember to adjust the baking time accordingly and test the cake for doneness. With all these delicious variations, you might end up with several favorite recipes – too much of something good indeed!
Serving and Pairing
Once the delicious Cornmeal Pound Cake is done, it’s time to think about serving and pairing. This wonderful pound cake can be enjoyed as a dessert after dinner, or perhaps with afternoon tea. It’s versatile enough to pair well with a wide range of beverages, including coffee, tea, and milk.
To highlight the nutty and slightly sweet flavor of the yellow cornmeal in this recipe, I recommend dusting the cake with a generous amount of powdered sugar just before serving. The snow-white powdered sugar creates a beautiful contrast with the golden-brown crust of the cake.
If you’re looking for something extra special to pair with your Cornmeal Pound Cake, consider serving it with fresh berries, whipped cream or berry sauce. These fruity additions will add some tanginess and tartness to balance out the sweetness. You could also try serving it alongside some vanilla ice cream for an indulgent treat.
For those who like something hot to drink, a cup of Earl Grey or English Breakfast tea can be perfect, especially if you like your tea black or with a splash of milk. If you want to amplify the flavors even further, try brewing a cup of spiced tea by adding cinnamon sticks or whole cloves.
Remember that Cornmeal Pound Cake is a classic British recipe so if you’re planning on pairing it with food, don’t hesitate to go traditional. For example, you could serve it alongside some Johnny Cakes – another traditional British recipe made from white cornmeal. Or try pairing the pound cake with a hearty stew or savory pie for an unexpected twist.
No matter what kind of pairing you choose, this Cornmeal Pound Cake will always be a great choice for any occasion!
Make-Ahead, Storing and Reheating
As with any pound cake, this Cornmeal Pound Cake recipe can be made in advance and stored for later enjoyment. To make ahead, simply bake the cake as instructed and then let it cool completely. Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to keep it fresh.
This cornmeal pound cake can be stored at room temperature for up to 3 days, but for longer storage, consider refrigerating or freezing the cake. If storing in the refrigerator, simply place the wrapped cake in an airtight container and keep it chilled for up to 1 week. When ready to serve again, you can either bring the cake back to room temperature or heat it up slightly in the oven.
For longer storage, consider freezing your Cornmeal Pound Cake by wrapping it tightly in plastic wrap or aluminum foil and placing it in a freezer-safe container. Frozen cornmeal poundcake can last up to 3 months when stored properly.
To reheat your cornmeal pound cake after refrigeration or freezing, simply place slices of the cake in a toaster oven or conventional oven at 350°F for 10-15 minutes until warm throughout. Once reheated, feel free to dust powdered sugar or add a dollop of whipped cream before serving again.
With these storing and reheating tips for your Cornmeal Pound Cake recipe, you can now enjoy this delicious treat anytime without worrying about waste or loss of freshness.
Tips for Perfect Results
The secret to achieving a perfectly moist and crumbly cornmeal pound cake lies in a few key details. Here are my top tips for ensuring that you get the best possible results when making this delicious cake:
1. Use high-quality ingredients: The quality of the ingredients you use can make all the difference in the end result of your cake. Opt for fresh, organic eggs, and high-quality butter.
2. Weigh your ingredients: Measuring your ingredients by weight instead of volume can help to ensure that your cake turns out consistently every time. If you don’t have a kitchen scale, invest in one to make sure that you’re using the exact amount of each ingredient called for in the recipe.
3. Cream the butter and sugar well: For an airy and fluffy cake, it’s important to cream the butter and granulated sugar together until it becomes light and fluffy, which usually takes 5 to 7 minutes using an electric mixer.
4. Use the right kind of cornmeal: Make sure that you are using fine-grind, yellow cornmeal in this recipe. Avoid coarse or white cornmeal, which will result in a drier and grainier texture.
5. Don’t overmix: Once you’ve added flour mixture to the egg mixture, mix as little as possible until just combined, overmixing can activate too much gluten and result in a dense cake.
6. Preheat your oven: Preheat your oven to 350°F/175°C before starting to bake your Cornmeal Pound Cake.
7. Do not open your oven door while baking: Resist opening the oven door during baking as it can cause delicate cakes to fall after rising properly.
8. Check frequently towards end of baking time: After putting Cornmeal Pound Cake in the oven, it is recommended not opening the door until about 20 minutes have passed while cooking an hour-long recipe like this one. But, we should check it every 5 minutes toward the end of baking time using toothpick inserted at the center if it comes out clean the cake is ready.
Follow these tips to guarantee your success and create the perfect Cornmeal Pound Cake recipe that will wow everyone, from your family to your guests!
FAQ
As with any recipe, you may have questions or concerns as you prepare your cornmeal pound cake. To help ensure your success, we’ve compiled a list of frequently asked questions and their answers. Read on to learn more about how to make this delicious cake!
Why is it called a Johnny Cake?
Originating from the early Native Americans, these crispy cakes are crafted from cornmeal. Although their name’s roots remain uncertain, some historians speculate that the Pawtuxet Indians named them ‘Shawnee cakes,’ but English settlers mispronounced it as ‘jonnycakes.’
What makes a pound cake fall apart?
Moisture levels are key to a perfect cake – too little and it will sink, but too much and it can become dense and heavy. Proper planning and choosing the right oven temperature are crucial to ensure a successful bake. It’s important to avoid under-baking as it can leave a raw and unpleasant center. Adequate emulsification of ingredients is necessary to prevent separation and ensure a perfectly blended batter. However, too much leavening can cause the cake to rise too much and collapse. Even your location can have an impact on your baking results.
Should I soak cornmeal before baking?
For a softer and more delicate texture, the cornmeal can be soaked in buttermilk for a few hours or overnight. This process of soaking allows the cornmeal grains to become moist and tender, resulting in a more flavorful bread. Even though this step is optional, the bread still retains its delectable taste without it.
What causes a pound cake to be heavy?
If you’re wondering why your cake turned out dense and heavy, it’s possible that the butter and sugar weren’t mixed enough to get the right amount of air into the batter. This could be due to a lack of prolonged creaming time or rapid incorporation of ingredients like sugar, eggs, or flour.
What is Johnny Cake made of?
One variation of cornmeal gruel is the modern johnnycake that is often fried and made from a mixture of hot water or milk, salt, and either yellow or white cornmeal. In the Southern United States, a similar dish is referred to as a hoecake or a cornbread pan-fried to perfection.
Bottom Line
In conclusion, this Cornmeal Pound Cake recipe is a delightful dessert that will satisfy any sweet tooth. Its unique texture and distinct cornmeal flavor make it stand out from traditional cakes. With simple ingredients and easy instructions, even novice bakers can master this recipe with ease.
Don’t be afraid to experiment with substitutions and variations to make this recipe your own. The possibilities are endless! Plus, with the ability to make-ahead, store, and reheat, there’s no excuse not to have a delicious dessert on hand whenever you want.
I highly recommend trying this Cornmeal Pound Cake, whether as a new addition to your baking repertoire or as a refreshing twist on an old favorite. With its delectable taste and straightforward instructions, you simply cannot go wrong. So what are you waiting for? Get baking!
Cornmeal Pound Cake Recipe
Ingredients
- 2/3 cup butter, softened
- 2 2/3 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 egg yolk
- 1 1/4 cups sifted cake flour
- 1/3 cup yellow cornmeal
- additional powdered sugar, for garnish
Instructions
- Preheat oven to 325 degrees F.
- Generously grease and flour an 8 1/2 by 4 1/2 loaf pan and set aside.
- Place butter and the 2 2/3 cups of powdered sugar in a large bowl.
- Beat until creamy.
- Beat in vanilla; then add eggs and egg yolk one at a time, beating well after each addition.
- Mix the sifted cake flour with the cornmeal, then add to the egg mixture in three portions, beating well after each addition.
- Spoon batter into the prepared pan and spread evenly.
- bake in 325F oven for about 1 hour and 15 minutes, or until a pick inserted in center comes out clean and cake springs back when lightly touched in center.
- Cool cake in pan for 3 minutes, then turn out on a wire rack and sift powdered sugar over warm cake.
- Cool completely, and cut into thin slices to serve.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.