Get the Recipe:
Cornmeal Pound Cake
This cornmeal pound cake is rich, buttery, and just a little rustic, with a hint of texture from fine yellow cornmeal and a moist crumb from buttermilk. It’s perfect served on its own or dressed up with fruit, whipped cream, or your favorite glaze.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 3/4 cup (90 g) fine yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) buttermilk
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Instructions
- Preheat the oven to 325°F (160°C). Generously grease and flour a 10- to 12-cup Bundt pan.
- Whisk together the flour, cornmeal, baking powder, and salt. Set aside
- Using an electric mixer on medium speed, beat the butter and sugar in a large bowl until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts. (You can also mix by hand). Mix until just combined.
- Pour the batter into the prepared pan, smoothing the top. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Cornmeal texture: Use fine yellow cornmeal for a subtle texture that won’t overpower the cake. Medium or coarse cornmeal will make the crumb noticeably gritty.
- Buttermilk swap: If you don’t have buttermilk on hand, you can substitute with a mix of milk and lemon juice or vinegar (about 3/4 cup milk + 2 teaspoons lemon juice, let sit for 5 minutes). Or try another buttermilk substitute.
- Bundt pan tips: To help prevent sticking, grease and flour your pan thoroughly or use a baking spray with flour, making sure to get into all the crevices.
- Baking time: Every oven is a little different, and the baking time can vary depending on what size pan you use. Begin checking around the 50-minute mark. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Storage: Store well-wrapped at room temperature for up to 3 days or refrigerate for up to 5. For longer storage, freeze for up to 2 months. Thaw at room temperature before serving.
- Serving idea: This cake is delicious on its own, but it’s especially lovely topped with a fruit compote, whipped cream, or fresh fruit.
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