Cornmeal Pound Cake

• Cooking spray
• 1 tablespoon stone-ground white cornmeal
• 2 cups sugar, divided
• 2/3 cup butter, softened
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 5 large egg yolks
• 1 cup low-fat sour cream
• 2 cups all-purpose flour
• 1/2 cup stone-ground white cornmeal
• 1/2 cup stone-ground white grits
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 5 large egg whites

1. Preheat oven to 325u0b0.
2. Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
3. Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine.
5. Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
6. Bake at 325u0b0 for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.

cooking spray, stoneground white cornmeal, sugar, butter, lemon rind, vanilla, egg yolks, lowfat sour cream, flour, stoneground white cornmeal, stoneground white grits, salt, baking soda, egg whites

Taken from www.myrecipes.com/recipe/cornmeal-pound-cake (may not work)