WEEKDAYS 1e|12c|p

Lemon Pound Cake

Lemon Polenta Pound Cake Michael Symon
This moist and tasty dessert dish is so good we dare you to have just one piece.
skill level
Easy
time
60-120min
servings
8
cost
$
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This moist and tasty dessert dish is so good we dare you to have just one piece.
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ingredients
  • 1/2 cup Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 Eggs (Separated)
  • 1/2 cup Butter
  • 2 tablespoon Grated Lemon Zest
  • 1 1/4 cups Sugar
  • 6 tablespoons Fresh Lemon Juice
  • 1/2 cup Milk
  • Strawberries
  • Lavender Simple Syrup
  • Lavender
  • 1 cup sugar
  • 1 cup water
watch this recipe
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Cake: Preheat the oven to 350°F.  Line a 9x5-inch loaf pan with parchment.
  • 2
    1/2 cup Yellow Cornmeal
    1 cup All-Purpose Flour
    1/2 teaspoon Baking Soda
    1/2 teaspoon Salt
    Combine the cornmeal, flour, baking soda and salt and set aside. 
  • 3
    3 Eggs (whites only)
    Beat the egg whites until stiff and set aside. 
  • 4
    3 Eggs (yolks only)
    1/2 cup Butter
    2 tablespoon Grated Lemon Zest
    1 1/4 cups Sugar
    Cream the butter, sugar, and lemon zest until fluffy then add the egg yolks and mix well.
  • 5
    6 tablespoons Fresh Lemon Juice
    1/2 cup Milk
    Add the lemon juice and then milk to dry ingredients.
  • 6
      
    Carefully fold in the beaten egg whites and spoon the batter into the prepared pan. 
  • 7
       
    Bake for 50-60 minutes or until a toothpick inserted near the center of the cake comes out clean. 
  • 8
    Strawberries
    Lavender Simple Syrup
    To serve cut slices of cake and brush with lavender simple syrup and top with fresh strawberries.
  • 9
    Lavender
    1 cup sugar
    1 cup water
    For Simple Syrup: Steep lavender in 1 cup of sugar and 1 cup of water until all of the sugar dissolves. Strain out lavender and allow syrup to cool. Store in refrigerator.
 
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