Delicious Orange Cornmeal Pound Cake Recipe

Welcome, fellow culinary enthusiasts, to my kitchen! Today, I am thrilled to share with you my recipe for a delectable Orange Cornmeal Pound Cake. This cake is a delightful ode to British cuisine that will tantalize your taste buds and leave you craving for more.

As a chef specializing in British cuisine, I have always been drawn to simple yet flavorful recipes that highlight the natural flavors of the ingredients. This recipe is no exception. The cornmeal brings a subtle crunch to this pound cake, while the zest of fresh oranges adds citrusy notes that are both refreshing and sumptuous.

This cake is perfect for any occasion. Serve it with a cup of tea for an afternoon snack, or top it with whipped cream and fresh fruits for a satisfying dessert. The versatility of this cake makes it ideal for any gathering, from intimate dinners to festive celebrations.

Whether you’re an experienced baker or a novice in the kitchen, this Orange Cornmeal Pound Cake recipe is easy to follow and foolproof. So put on your apron, preheat your oven, and let’s get ready to bake this delicious British classic.

Why You’ll Love This Recipe

Orange Cornmeal Pound Cake
Orange Cornmeal Pound Cake

If you are looking for a delightful treat to satisfy your sweet tooth, look no further than my Orange Cornmeal Pound Cake recipe. This recipe is truly an exceptional dessert that you will fall in love with at first bite.

What makes this cake so special is the unique combination of flavors and textures. The citrusy flavor of freshly grated orange zest provides a hint of tanginess, while the nutty and slightly crunchy texture of cornmeal adds depth to the cake’s overall taste. This cake has a tender crumb that is moist and buttery, making every bite pure heaven.

Not to mention, this recipe combines classic and modern flavors effortlessly. As a chef who specializes in British cuisine, I have incorporated traditional ingredients such as brandy, Bourbon or sherry wine, but also elevated the recipe by incorporating olive oil and nutmeg for an unexpected twist.

Additionally, this cake is versatile and can be served as a breakfast item with a dollop of whipped cream and fresh berries or as a dessert with a side of cranberry compote or vanilla ice cream.

Baking this Orange Cornmeal Pound Cake will have you feeling like an accomplished pastry chef in no time! Who wouldn’t want to impress their guests or indulge in a sweet treat that is both sophisticated and delicious? Trust me; you won’t regret trying this recipe out!

Ingredient List

Sure, here are some creative photo captions for the Orange Cornmeal Pound Cake recipe:
Sure, here are some creative photo captions for the Orange Cornmeal Pound Cake recipe:

Before starting with the recipe, it is crucial to gather all necessary ingredients for your orange cornmeal pound cake. This recipe requires a combination of some traditional and unique flavors such as cornmeal, Orange juice, and nutmeg.
Here is the list of ingredients:

  • Butter – 2 cups unsalted butter, softened at room temperature
  • Sugar – 2 cups granulated sugar, 1/4 cup orange zest, and extra for topping
  • Eggs: 4 large eggs + 1 large egg yolk
  • Flour: 1 cup all-purpose flour and 1.5 cups yellow cornmeal
  • Baking Powder – 1 teaspoon baking powder and 1/2 teaspoon cream of tartar
  • Salt – 1/4 teaspoon Himalayan salt
  • Nutmeg – 1 tablespoon grated nutmeg and 1/2 tablespoon ground coriander seed
  • Orange juice + zest: Juice of one orange and zest of two oranges.
  • Olive oil: ½ cup olive oil
  • Brandy or Bourbon or Sherry wine – Add about a small amount for a boost in flavor. Optional but recommended.

Keep in mind that using high-quality ingredients will result in richer flavors, so try to use organic products when possible.

The Recipe How-To

The recipe how-to is where the real magic happens. Follow this step-by-step guide to make the perfect Orange Cornmeal Pound Cake:


  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon whole coriander seed, ground
  • 1 cup unsalted butter, room temperature
  • Olive oil, for greasing
  • 2 cups granulated sugar
  • Zest of one orange
  • Juice of one orange (about 1/2 cup)
  • 4 large eggs


  1. Preheat your oven to 350°F (177°C). Grease and flour a 9×5-inch loaf pan.

  2. In a large bowl, whisk together the flour, cornmeal, baking powder, cream of tartar, salt, nutmeg and coriander.

  3. In a separate bowl beat the butter and sugar using an electric mixer until light and fluffy, approximately 3 minutes.

  4. Beat in the orange zest into the butter mixture on medium speed for about 30 seconds, followed by one egg at a time until fully incorporated.

  5. Reduce mixer speed to low and add half of the dry ingredients into the wet batter mixture with half of the orange juice (about 1/4 cup), mix until just combined.

  6. Repeat step 5 with remaining dry ingredients and fully incorporate using a spatula.

  7. Pour the batter into your prepared loaf pan then gently tap it on your countertop surface once or twice especially around the edges to remove air bubbles.

  8. Bake for approximately 60 to 70 minutesuntil a skewer or toothpick comes out clean after being inserted in the middle.

  9. Remove the loaf cake from the oven and place it on a wire rack to cool for about 10 minutes.

  10. Remove the cake from the pan and let it cool on the wire rack for another 10 minutes before slicing into it.


Substitutions and Variations

 A slice of sunshine on a plate!
A slice of sunshine on a plate!

Now that you know the basic recipe for this orange cornmeal pound cake, it’s time to explore some variations and substitutions you can make to customize the cake according to your liking. Here are some ideas to get you started:

– Flour: Instead of using all-purpose flour, you can experiment with other types of flours such as whole wheat flour, almond flour or corn flour. Keep in mind that using alternative flours may change the texture and taste of the cake, so it’s best to do a test run first.

– Orange juice: If you don’t have fresh oranges on hand, you can also use store-bought orange juice for added convenience. Just make sure to choose a high-quality brand that’s free of added sugar or preservatives.

– Liquor: This recipe calls for brandy, bourbon or sherry wine, which add richness and depth to the cake. However, if you prefer a non-alcoholic version, simply omit them or substitute with an equal amount of orange juice.

– Citrus zest: While this recipe uses orange zest for flavoring, feel free to experiment with other citrus fruits such as lemon, lime, grapefruit or even bergamot for a unique twist.

– Toppings: The original recipe suggests using a mixture of sugar and dry white wine for a glaze topping. However, you can also use other types of liquid sweeteners such as honey or maple syrup to create a different flavor profile. You could even add sliced fruit on top like mangoes or cranberries.

Remember that cooking is all about creativity and experimentation! Don’t be afraid to play around with different ingredients and combinations until you find the perfect variation for your taste buds.

Serving and Pairing

 Citrusy goodness in every bite.
Citrusy goodness in every bite.

Ah, the moment of truth. The joy of a cake lies partly in the act of sharing it. This Orange Cornmeal Pound Cake Recipe offers an exquisite taste marked by a fluffy texture that is perfect for serving guests or enjoying as dessert for yourself.

The sweet and tangy flavors of the orange zest and juice give you the perfect excuse to enjoy this delicious pound cake any time of day. Enjoy this luscious cake for breakfast, lunch, snack time or dinner with tea, coffee, or milk for a classic touch.

To make it even more indulgent, drizzle some brandy, Bourbon or sherry wine over the top for added flavor notes. Pair your cake with whipped cream or vanilla ice cream on top for a contrasting texture – the cream will blend perfectly with the buttery texture and add delightful flavor.

Looking for something bold, sweet and spicy? Try some cranberry orange cornmeal pound cake layered onto biscuits with ricotta cheese in between them for an innovative take on pancakes. This citrus-infused cornmeal concoction also makes an excellent accompaniment with desserts such as sorbet or fresh fruit like mangoes.

Whatever way you choose to serve and pair it, rest assured that each slice will be appreciated by your guests, your family members or even you (only if you want to keep it a secret!)

Make-Ahead, Storing and Reheating

 Bake this pound cake and add some brightness to your day!
Bake this pound cake and add some brightness to your day!

Now that you’ve indulged in the orange cornmeal pound cake, it’s time to figure out what to do with leftovers (if there are any!). One of the great things about this cake is it can be made in advance and stored for later. This means you can easily plan ahead and make dessert preparations easier.

To make this cake ahead, you can bake it 1-2 days in advance and store it at room temperature or refrigerate it for up to 5-6 days. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container.

When reheating your cake, make sure to bring it to room temperature first. You can do this by leaving it out on the counter for a few hours or placing it in the oven on a low heat setting for about 10-15 minutes. Reheating the cake too quickly or at too high a temperature can cause the texture to become dry and tough.

If you’d like to increase the shelf life of your orange cornmeal pound cake, you can freeze it for later use. To do this, wrap it tightly in plastic wrap, then again in aluminum foil or place in an airtight container before placing it into the freezer. It will last up to three months.

To thaw your frozen cake, take it out of the freezer and let it sit at room temperature for at least an hour or until fully defrosted before serving.

Remember that warming up leftovers (including cakes) can often times result in dryness; but don’t fret, a little caramel sauce can go a long way.

Tips for Perfect Results

 A unique twist on the classic pound cake.
A unique twist on the classic pound cake.

As a chef specializing in British cuisine, I have been making pound cakes for years. Over time, I have learned a few tips and tricks that have helped me to make the perfect orange cornmeal pound cake every time. Here are some tips that will help you make the perfect cake as well:

1. Use Room Temperature Ingredients

It is important to use room temperature ingredients for your cake batter. This includes butter and eggs. Room temperature ingredients blend together more easily and create a smoother batter, leading to a lighter and fluffier texture.

2. Properly Measure Ingredients

Measuring ingredients precisely is crucial to the success of any recipe, especially when baking. Use measuring cups and spoons to ensure you are using the required amount of each ingredient.

3. Mix Batter Thoroughly

When mixing the batter, make sure it is thoroughly mixed until smooth and creamy. Be careful not to overmix or undermix the dough as it can affect the final texture.

4. Don’t Open the Oven Door Too Soon

Avoid opening the oven door in the first 20 minutes of baking your cake. The sudden rush of cool air can cause your cake to deflate and sink in the center. Wait until it has set before checking on it.

5. Use a Bundt Pan

Using a bundt pan is ideal when making pound cakes as it ensures they cook evenly throughout and creates an attractive shape.

6. Use Fresh Orange Zest

Using fresh orange zest is key to achieving the right flavor profile for this recipe. Grate only the outermost layer of oranges with a fine grater or zester being careful not to include any bitter white pith underneath.

7. Add Extras Carefully

If you want to add extra ingredients such as nuts or dried fruits into your pound cake, make sure they are finely chopped and evenly distributed within the batter.

By following these tips, you will be able to make a delicious orange cornmeal pound cake every time without fail. Just be patient, take your time, and enjoy the process!

Bottom Line

In conclusion, this Orange Cornmeal Pound Cake recipe is a must-try for all baking enthusiasts out there. Not only is it easy to prepare with widely available ingredients, but it also yields a dessert that is both wholesome and impressive. The flavor combination of orange and cornmeal brings about an unexpected delight, making this pound cake perfect for brunch, tea time or as a sweet treat any day of the week.

Don’t hesitate to make this recipe your own by trying some of the suggested variations or substitutions. You could swap the orange zest for lemon or lime, add in toppings like cranberries or mangoes, or even experiment with different spirits such as brandy or Bourbon. The possibilities are endless!

Pairing the cake with dry white wine, sherry or a cup of tea will bring out its full potential. Serve it warm with whipped cream, ice cream, or simply dust it off with some powdered sugar.

Follow my tips for perfect results and make sure to leave the cake to cool thoroughly before storing it in an airtight container. The cake will keep well for up to three days at room temperature and up to one week in the fridge.

I hope you give this recipe a try and discover for yourself how delicious and versatile Orange Cornmeal Pound Cake can be. With just one bite, you may find yourself hooked on this delightful British classic!

Orange Cornmeal Pound Cake

Orange Cornmeal Pound Cake Recipe

Light orange and spice flavor in this English transplant to the American South. From BIscuits, Spoonbread and Sweet Potato Pie.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Calories 378kcal


  • 1 cup butter, at room temperature
  • 1 cup sugar
  • 1 orange, zest of, grated
  • 6 eggs, separated, at room temperature
  • 3/4 teaspoon whole coriander seed
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sherry wine
  • 1 tablespoon Bourbon
  • 1 tablespoon brandy
  • 1 pinch salt (optional)
  • 1 pinch cream of tartar (optional)


  • Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
  • Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
  • Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
  • Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.


Serving: 105g | Calories: 378kcal | Carbohydrates: 37.1g | Protein: 6g | Fat: 22g | Saturated Fat: 12.7g | Cholesterol: 175.7mg | Sodium: 293.9mg | Fiber: 1.2g | Sugar: 20.4g

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