Cornmeal pound cake recipe is such a tasty recipe! I have made it twice and both times my friends have raved about it. The first time I made it with lemon zest and the second time I used orange zest for a different flavor.
Cornmeal Pound Cake Recipe
This is so good served for breakfast, but it’s also a good option for after dinner with some tea. Any way you want to serve this cake, I guarantee everyone will love it! I have heard of some recipes that people have served it with whipped cream and berries which sounds amazing! I haven’t tried it myself but I think it would be delicious.
One of the great things about this recipe is that it takes no time at all to put it in the oven. First, you simply mix your zest with the sugar. Then you add the wet ingredients and mix it together. Finally, whisk in the dry ingredients and it’s oven ready!
What are some substitutes for sour cream?
You can use yogurt or buttermilk instead of sour cream, or whole milk with a tablespoon of lemon juice mixed in.
Do I have to use butter in this recipe?
I love using butter the best but you can swap it out for coconut oil.
Flavoring for Cornmeal Pound Cake Recipe:
You can use vanilla, almond, lemon (if you use lemon zest), orange (orange zest), or brandy.
How long does Cornmeal Pound Cake Recipe keep?
If stored in an airtight container or gallon bag, this cake keeps about a week. Best if stored in the fridge! You can also freeze it for 1-2 months in an airtight ziplock bag.
How many people does Cornmeal Pound Cake Recipe serve?
This recipe makes a 9″ by 5″ loaf pan! However, feel free to experiment. Some fellow bloggers in my town did a twist on my recipe and made mini cakes, so cool! They make and sell clothes and blog about zero waste and other cool things, so make sure to check out Ureshii Design as well as the post on Instagram with the mini cakes.
Looking for more breakfast options? Try Belgian Pancakes!
Cornmeal Pound Cake Recipe
- 1 cup sugar
- 1 lemon zested
- 1/2 cup melted butter
- 2 eggs
- 1/2 cup sour cream
- vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup cornmeal
- 1 1/4 cup flour
- Preheat oven to 350° F.
- Grease and flour a 9 by 5 loaf pan or grease and line with parchment paper.
- Zest your lemon and mix it into the sugar in a large bowl.
- Add the wet ingredients and mix well.
- Then add the dry ingredients except for flour. Whisk that in last when everything looks smooth.
- Pour batter into prepared pan and bake for 50 minutes or an hour.
- Cool slightly and then serve it with butter.
First posted : June 1st 2020
Updated: December 1st 2020