Lemon Cornmeal Pound Cake with Berries and Cream

For Cake:

1 3/4 Cups of all-purpose flour
1/2 Cup of cornmeal
1 Tsp baking soda
1/4 Tsp of salt
1 1/2 Cups of granulated sugar
10 Tbsp of butter
3 Large eggs
2 Tsp lemon zest
1 Tsp vanilla extract
2/3 Cup of nonfat buttermilk
3 Tbsp fresh lemon juice
3 Large egg whites
2 Tbsp all-purpose flour

For Topping:

1 1/2 Cups of fresh blueberries
1 1/2 Cups of sliced fresh strawberries
1 Cup of fresh blackberries
1/4 Cup of granulated sugar (optional)
1 Tbsp fresh lemon juice
1/2 Cup heavy whipping cream
2 Tbsp powdered sugar

Preheat oven to 350. Prepare cake, lightly spoon about 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients. Combine 1 1/2 cups granulated sugar and butter into a large bowl; beat with a mixer on high until fluffy. Add eggs one at a time beating until blended. Stir in the lemon zest and and vanilla. Combine buttermilk and 3 tbsp of juice. Add flour mixture to butter mixture and then alternate by adding buttermilk mixture.

Place egg whites in a large bowl and beat at high speed using beater (clean and dry). Beat until stiff peaks form. Fold half of egg whites into batter and then fold in the remaining egg whites. Spoon batter into a 10-inch loaf pan coated with cooking spray and sprinkled with all-purpose flour. Bake at 350 for one-hour. Cool the loaf in-pan on a wire rack for 10 minutes. Remove from pan and cool completely.

To prepare topping, combine berries, 1/4 cup granulated sugar and 1 Tbsp of juice. Chill in refrigerator for 30 minutes. Beat cream with a mixer on high until soft peaks form. Gradually add powdered sugar, beating until soft peaks form. Serve cake slices topped with berries and cream.

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