Rustic cornmeal pound cake is buttery and dense in the best pound-cake way, with finely ground cornmeal adding a sunny crunch. The eggs are separated and folded in for lightness, and it bakes low and slow. This is a sturdy traveling cake — the kind you bring to people.
If you’re a fan of classic pound cake, get ready to meet your new favorite obsession. This Cornmeal Pound Cake takes everything we love about the original—a rich, buttery flavor and satisfying density—and gives it a rustic, sunny twist. The cornmeal lends a wonderfully sweet, mild corn flavor and a beautiful golden hue. Worried it might be heavy? Don’t be! Whipped egg whites are the secret weapon here, creating a surprisingly light and tender crumb that’s anything but leaden. It’s absolutely divine on its own with a cup of coffee, but it also serves as the perfect canvas for a dusting of powdered sugar, a dollop of fruit puree, or a drizzle of your favorite glaze.
Ingredients
• 1/2 pound / 227g (8 oz) unsalted butter, softened, plus more for the pan
• 1 cup / 120g (4.2 oz) all-purpose flour
• 1 cup / 120g (4.2 oz) finely ground cornmeal
• 1 1/2 teaspoons / 6g (0.21 oz) baking powder
• 1 pinch / 1.5g (0.05 oz) salt
• 1 cup / 200g granulated sugar, divided
• 5 large eggs, separated
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
Instructions
1. Preheat your oven to 325°F / 165°C. Generously grease a 9×5-inch loaf pan with butter. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
2. In a large bowl using an electric mixer, cream the 2 sticks of softened butter until smooth. Add 3/4 cup (960 ml) of the sugar and beat on medium-high speed until the mixture is light, fluffy, and pale in color, scraping down the sides of the bowl as needed.
3. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just blended.
4. Gently mix the dry into the wet by hand with a spatula until just combined. Do not overmix.
5. In a separate, clean bowl, beat the egg whites with an electric mixer until they become foamy. Gradually sprinkle in the remaining 1/4 cup (960 ml) of sugar while continuing to beat until soft peaks form.
6. Gently fold the whipped egg whites into the thick batter in two or three additions until no white streaks remain. Be careful not to deflate the mixture.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack. Remove the pan and turn the cake right side up to cool completely before slicing and serving.
Nutritional Information
• is an estimate and may vary based on the specific and brands used.
Pro Tips
• Use finely ground cornmeal for a light and tender crumb; coarser grinds can result in a heavy, dense cake.
• After adding the flour mixture, mix only until just combined. Overmixing develops gluten and will make the pound cake tough.
• Fold the egg whites in gently but thoroughly. This is the key to the cake’s light, airy texture, so you don’t want to knock the air out.
• For the best texture, store the cake covered with wax paper at room temperature. It will keep for a day or two.
FAQ
Q: Is this cornmeal pound cake recipe vegetarian
A: Yes, this cornmeal pound cake is 100% vegetarian. It is an egg-based cake and uses common vegetarian baking staples like butter, flour, sugar, and cornmeal, with no meat products.
Q: Can I make this pound cake vegan
A: This particular recipe relies heavily on butter and separated eggs for its classic rich texture and lift, making it difficult to substitute directly. The whipped egg whites are essential for its light crumb. For a vegan version, you would need to seek out a recipe specifically developed with vegan butter and an egg replacer like aquafaba.
Q: What are some vegetarian-friendly toppings for this cake
A: This cake pairs beautifully with many vegetarian toppings. Try a simple dusting of powdered sugar, a fresh berry compote, a dollop of whipped cream or coconut cream, a tangy lemon glaze, or a drizzle of warm honey or maple syrup.
Q: How should I store this vegetarian pound cake to keep it fresh
A: For the best texture, store the cake at room temperature for up to two days. Cover it with wax paper or place it in a cake keeper to prevent it from drying out. Refrigeration is not recommended as it can make the cake dense and dry.
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Rustic Cornmeal Pound Cake
Ingredients
Method
- Preheat your oven to 325°F / 165°C. Generously grease a 9x5-inch loaf pan with butter.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Set aside.
- In a large bowl using an electric mixer, cream the 2 sticks of softened butter until smooth.
- Add 3/4 cup (960 ml) of the sugar and beat on medium-high speed until the mixture is light, fluffy, and pale in color, scraping down the sides of the bowl as needed.
- Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract until just blended.
- Gently mix the dry into the wet by hand with a spatula until just combined.
- Do not overmix.
- In a separate, clean bowl, beat the egg whites with an electric mixer until they become foamy. Gradually sprinkle in the remaining 1/4 cup (960 ml) of sugar while continuing to beat until soft peaks form.
- Gently fold the whipped egg whites into the thick batter in two or three additions until no white streaks remain. Be careful not to deflate the mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack.
- Remove the pan and turn the cake right side up to cool completely before slicing and serving.
- After adding the flour mixture, mix only until just combined. Overmixing develops gluten and will make the pound cake tough.
- Fold the egg whites in gently but thoroughly. This is the key to the cake's light, airy texture, so you don't want to knock the air out.
