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–+ servings
Presentation of the lemon cornmeal pound cake when done according to the recipe

Lemon Cornmeal Pound Cake

A moist and buttery pound cake featuring fresh lemon flavor, tender crumb, rustic cornmeal texture, and a sweet citrus glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 cup fine yellow cornmeal
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup sour cream
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing after each addition.
  4. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Whisk together flour, cornmeal, baking powder, and salt.
  6. Alternate adding dry ingredients and sour cream to the batter.
  7. Transfer batter to prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes until a toothpick comes out clean.
  9. Cool in pan for 15 minutes before transferring to a wire rack.
  10. Whisk glaze ingredients together and drizzle over cooled cake.

Nutrition

Calories: 320kcalCarbohydrates: 43gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 85mgSodium: 170mgFiber: 1gSugar: 28gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 6mg

Notes

For extra lemon flavor, add additional zest to the glaze. Store covered at room temperature for up to 3 days.

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