Lemon-cornmeal poundcake from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur Flour

  • buttermilk
  • cornmeal
  • bread flour
  • lemons
  • store-cupboard ingredients
  • whole wheat pastry flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on January 05, 2016

    I am trying to love this cake as I love all things lemon but it is really hard. I think part of the problem may be the texture. I had to use Bob's Redmill medium grind cornmeal because my local grocer did not stock the fine grind that I had hoped to use. The result is a texture that has quite a bit of grit from the cornmeal. It is rather like a dense sweet cornbread with a lemon glaze. I have shared it with friends, neighbors and family and while everyone says they eventually like it, the first bite is a bit of a surprise. The lemon glaze is great and really saves this cake from the list of those to never make again. I would give it another go with a finer grind of cornmeal. It worked well in my new 10-cup square bundt pan I received for Christmas.

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