Cornmeal Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 16
• cooking spray
• 1 tablespoon stone-ground white cornmeal
• 2 cups sugar, divided
• 2/3 cup butter, softened
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 5 large egg yolks
• 1 cup low-fat sour cream
• 2 cups all-purpose flour
• 1/2 cup stone-ground white cornmeal
• 1/2 cup white stone ground corn grits
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 5 large egg whites

Recipe

• 1 preheat oven to 325°.
• 2 coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
• 3 place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. add egg yolks, 1 at a time, beating well after each addition. beat in sour cream.
• 4 lightly spoon flour into dry measuring cups; level with a knife. combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk. add flour mixture to sugar mixture, stirring to combine.
• 5 beat egg whites with a mixer at high speed until foamy. gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. spoon batter into prepared pan.
• 6 bake at 325° for 50 minutes or until a wooden pick inserted in cake comes out clean. cool in pan 15 minutes on a wire rack; remove from pan. cool cake completely on wire rack.