Polenta Pound Cake

Name: Polenta Pound Cake
Ingredients: 2 sticks butter or half butter and half oil; 1 tsp. finely chopped lemon zest (optional when almond/vanilla is used); 1 c. sugar; 6 large eggs, separated; 1/4 tsp. almond extract; 1 tsp. vanilla extract (optional); 1/2 tsp. baking soda; 1 c. sour cream; 1 1/4 c. fine yellow cornmeal; 2 c. all-purpose flour; 1/2 tsp. salt

11 ingredients

10 steps

Ingredients

2 sticks butter or half butter and half oil
1 tsp. finely chopped lemon zest (optional when almond/vanilla is used)
1 c. sugar
6 large eggs, separated
1/4 tsp. almond extract
1 tsp. vanilla extract (optional)
1/2 tsp. baking soda
1 c. sour cream
1 1/4 c. fine yellow cornmeal
2 c. all-purpose flour
1/2 tsp. salt

Directions

1

Heat oven to 325°.
2

Grease 9-inch loaf pan; dust with 1/4 cup cornmeal.
3

Beat butter, lemon zest and sugar until mixture is light and fluffy, 10 minutes.
4

Beat in egg yolks, one at a time.
5

Add extracts, baking soda and sour cream; mix well.
6

Mix in 1 cup corn meal, flour and salt.
7

Beat egg whites until stiff, but not dry. Fold into batter and put in loaf pan.
8

Bake for 1 1/2 hours, or until tester comes out clean.
9

Cool on rack for 15 minutes.
10

Unmold cake.