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Honey Cornmeal Poundcake recipe

Cornmeal gives this honey-sweetened poundcakea nice, toothsome texture that is especially nice served withfruit and a dollop of whipped cream.

Recipe: Honey Cornmeal Poundcake

1/2 cup butter, softened
3/4 cup honey
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

  • For Cake: Preheat oven to 325°F (160°C).Grease and flour a 8 x 4-inch loaf pan; set aside.
  • Using electric mixer, beat butter untillight; gradually add honey, beating until light and creamy. Addeggs, one at a time, beating after each addition; beat in vanilla.
  • In medium bowl, combine flour, cornmeal,baking powder, salt, and baking soda; gradually add to buttermixture, mixing until blended.
  • Pour batter into prepared loaf pan.
  • Bake for 55 minutes, or until wooden pickinserted in center comes out clean. Cool in pan on wire rack.

    Makes 8 servings.

    Recipe provided courtesy of the NationalHoney Board.

    Cornbread Recipe Demonstration –

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