“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!” ~C. JoyBell C.
Lemon Cornmeal Pound Cake
Over the weekend, I was longing for something slightly sweet. I didn’t want anything over the top, and with just the two of us eating it, I didn’t want anything big.
I had a large quantity of lemons for another baking project, so I wanted to use them up. I turned to The Essential Baker by Carole Bloom. This baking book gets rave reviews from many of my favorite cookbook authors. I concur that her recipes are tantalizing and delectable.
I chose this Lemon Cornmeal Pound Cake because it makes a loaf size dessert. It is not too large nor too small, it is just right.
FOR THE CAKE:
To get started making one of Carole Bloom’s favorite cakes, preheat the oven to 350 degrees F. Line a loaf pan with aluminum foil that extends over the sides of the pan. Butter the foil in the pan.
Using a stand mixer, put the butter into the bowl. Using the flat beater, beat the butter on medium speed for 2 minutes until fluffy.
Add the sugar to the butter and cream together. Scrape down the sides of the bowl when necessary.
Add the eggs to the creamed mixture one at a time. Scrape the sides of the bowl after each egg is incorporated. Do not become alarmed when the mixture looks slightly curdled, it will smooth out when the flour is added.
Sift the flour and the baking powder together. Whisk in the cornmeal and salt. Add the dry ingredients to the creamed mixture in three stages, blending well after each addition.
Add the lemon juice and lemon zest to the mixture.
Pour the batter, which is very thick, into the prepared pan. Spread the batter evenly with an offset spatula.
Bake the cake for 35-45 minutes, until the top of the cake is golden, and a cake tester comes out slightly moist when inserted into the center of the cake.
Remove from the pan and cool completely. When cool, peel away the aluminum foil.
FOR THE BLUEBERRY COMPOTE:
Bring the sugar and water to a boil, without stirring, over high heat.
Reduce the heat to medium and add the blueberries and the lemon zest. NOTE: I also added 1/8 teaspoon of cinnamon. Cook for about 10 minutes. If using fresh berries, they will burst open during the cooking.
I thought the compote was a bit runny, so I thickened it slightly with a slurry of arrowroot and water.
Cool the compote to room temperature.
Serve with a slice of the pound cake.
Enjoy!!
Lemon Cornmeal Pound Cake with Blueberry Compote
By Published: March 31, 2014
- Yield: 1 loaf (8 Servings)
- Prep: 30 mins
- Cook: 45 mins
- Ready In: 1 hr 15 mins
"Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should …
Ingredients
- 12 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 3 extra large eggs, at room temperature
- 1 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 cup fine yellow cornmeal
- 1/4 teaspoon salt
- 2 large lemons, zested use organic
- 2 teaspoons fresh lemon juice
- 1/4 cup granulated sugar Blueberry Compote
- 1 cup water Blueberry Compote
- 1 cup fresh blueberries Blueberry Compote
- 5 strips lemon zest Blueberry Compote
Instructions
- Cake:
Preheat the oven to 350 degrees F. Line a loaf pan with aluminum foil that extends over the sides of the pan. Butter the foil in the pan.
Center a rack in the oven.
- Using a stand mixer, put the butter into the bowl. Using the flat beater, beat the butter on medium speed for 2 minutes until fluffy.
- Add the sugar to the butter and cream together. Scrape down the sides of the bowl when necessary.
- Add the eggs to the creamed mixture one at a time. Scrape the sides of the bowl after each egg is incorporated. Do not become alarmed when the mixture looks slightly curdled, it will smooth out when the flour is added.
- Sift the flour and the baking powder together. Whisk in the cornmeal and salt. Add the dry ingredients to the creamed mixture in three stages, blending well after each addition.
- Add the lemon juice and lemon zest to the mixture
- Pour the batter, which is very thick, into the prepared pan. Spread the batter evenly with an offset spatula.
- Bake the cake for 35-45 minutes, until the top of the cake is golden, and a cake tester comes out slightly moist when inserted into the center of the cake.
- Remove from the pan and cool completely. When cool, peel away the aluminum foil.
- Blueberry Compote:
Bring the sugar and water to a boil, without stirring, over high heat.
- Reduce the heat to medium and add the blueberries and the lemon zest. NOTE: I also added 1/8 teaspoon of cinnamon. Cook for about 10 minutes. If using fresh berries, they will burst open during the cooking.
- Thickened the sauce with a slurry of arrowroot and water until you get the thickness you desire.
- Cool the compote to room temperature.
Serve with a slice of the pound cake.
