lemon-cornmeal pound cake
Lemon-Cornmeal Pound Cake 1 cup butter, softened 3 3/4 cups confectioners' sugar 1 1/2 teaspoons baking powder 4 large eggs (at room temperature) 2 1/3 cups all-purpose flour 1 cup...
Ingredients
- 1cupbutter, softened
- 33/4 cups confectioners' sugar
- 11/2 teaspoons baking powder
- 4large eggs (at room temperature)
- 21/3 cups all-purpose flour
- 1cupmilk (at room temperature)
- 3/4cupyellow cornmeal
- 1tablespoonfreshly grated lemon peel
Directions
- 1
Lemon-Cornmeal Pound Cake 1 cup butter, softened 3 3/4 cups confectioners' sugar 1 1/2 teaspoons baking powder 4 large eggs (at room tempera
- 2
Lightly grease two 9 x 5-inch loaf pans
- 3
Beat butter in large bowl with electric mixer about 30 seconds until smooth
- 4
With mixer on low speed, gradually add sugar and baking powder
- 5
Increase mixer speed to high and beat until pale and fluffy
- 6
Add eggs one at a time, beating well after each, until mixture is very pale and increased in volume
- 7
With mixer on low speed, alternately beat in flour and milk in 3 additions until smooth and well blended
- 8
Beat in cornmeal and lemon peel just until blended