Lemon-Cornmeal Pound Cake With Berries And Cream

  1. Preheat oven to 350u0b0.
  2. To prepare cake, weigh or lightly spoon 9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  3. Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350u0b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
  4. To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.

flour, cornmeal, baking soda, salt, sugar, butter, eggs, lemon rind, vanilla, nonfat buttermilk, lemon juice, egg whites, cooking spray, flour, topping, fresh blueberries, fresh strawberries, fresh blackberries, granulated sugar, lemon juice, heavy whipping cream, powdered sugar

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

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