WEEKDAYS 1e|12c|p

Michael Symon's Lemon Pound Cake

Lemon Polenta Pound Cake Michael Symon
A simply decadent cake!
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
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
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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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