Cornmeal Pound Cake

If you love a classic pound cake but want something with a little extra character, this cornmeal version is just the thing. It has all the buttery goodness and dense crumb you expect, but with a hint of texture from fine cornmeal and a slightly more rustic feel.

It’s the kind of cake that doesn’t need much dressing up, but it’s also endlessly versatile. It’s wonderful with a fruity topping, a dollop of whipped cream, a drizzle of honey, or a dusting of powdered sugar. Whether you serve it as a casual treat or dress it up for a gathering, this is a pound cake that always feels just right.

Why You’ll Love This Cornmeal Pound Cake

• Buttery and tender. Everything you want from a pound cake, with just the right amount of richness.
• A touch of texture. Fine yellow cornmeal adds a rustic feel without making the cake gritty.
• Simple ingredients. Just pantry staples and a few minutes of mixing.
• Versatile. Serve it plain or with fruit, cream, glaze, or compote.

Key Ingredients

Here’s a look at the key ingredients that give this cake its signature flavor and texture. The full list with measurements is in the recipe card below.

• Butter – Unsalted butter gives this cake its classic rich flavor. Be sure it’s softened for easy creaming.
• Sugar – Granulated sugar keeps the crumb tender and just sweet enough.
• Eggs – Four eggs provide structure and help create a dense, moist texture.
• Vanilla extract – For a simple, warm flavor that complements the cornmeal.
• Fine yellow cornmeal – Adds a hint of texture and a subtle rustic note without overpowering the cake.
• Baking powder – Helps lift the dense batter just enough for a good crumb.
• Buttermilk – Adds moisture and a slight tang that pairs beautifully with the cornmeal.

How to Make Cornmeal Pound Cake

This cake follows the classic creaming method, which gives it structure and that signature buttery texture. Here’s what to expect along the way, plus a few helpful tips for best results.

Prepare your Bundt pan. A well-greased and floured Bundt pan is key for a clean release. Be sure to get into all the curves and crevices. Pound cake batter is dense and doesn’t always self-release easily.

Combine dry ingredients. Whisk together the flour, cornmeal, baking powder, and salt. Mixing them separately helps distribute the leavening evenly, so you don’t end up with uneven rise.

Cream the butter and sugar. This step is essential for incorporating air into the batter, which helps lighten the final crumb just enough. Take your time, 3 to 5 minutes with a hand or stand mixer works well.

Add eggs and vanilla. Adding the eggs one at a time helps the batter stay smooth and well-emulsified. The vanilla is simple but brings warmth that complements the cornmeal.

Alternate dry ingredients and buttermilk. Add the dry mixture in three parts, with the buttermilk in between. This gradual addition helps prevent over-mixing and keeps the batter from breaking. Buttermilk adds a gentle tang and moisture that balances the richness of the butter and eggs.

Bake and cool. Bake until the top is golden and the cake tests clean. It’s important to let the cake rest in the pan for 10 to 15 minutes before turning it out. This helps it firm up slightly so it doesn’t break apart when you unmold it.

Serving Suggestions

This cake is lovely all on its own, but it’s also a perfect canvas for toppings. A few favorite ways to serve it:

• With a spoonful of peach compote, blueberry compote, or other fruit topping
• Topped with stabilized whipped cream or lightly sweetened whipped cream
• Paired with fresh berries and a light dusting of powdered sugar
• Drizzled with honey or a light glaze for extra sweetness
• Toasted the next day and served with butter or jam

How to Store

Wrap leftover cake tightly or store in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days. Bring it to room temperature before serving for the best texture.

To freeze, wrap the cake (or individual slices) tightly and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or on the counter for a few hours.

A Simple Cake That Works in Every Season

This cornmeal pound cake is proof that a few pantry staples can come together into something special. Whether you’re topping it with summer fruit, serving it with whipped cream, or enjoying a plain slice with coffee, it’s the kind of cake you’ll reach for again and again.