Lemon-Cornmeal Pound Cake

Cooking Instructions

Heat oven to 350°F. Lightly grease two 9 x 5-inch loaf pans.

Beat butter in a large bowl with electric mixer about 30 seconds until smooth. With mixer on low speed, gradually add sugar and baking powder. Increase mixer speed to high and beat until pale and fluffy. Add eggs one at a time, beating well after each, until mixture is very pale and increased in volume. With mixer on low speed, alternately beat in flour and milk in 3 additions until smooth and well blended. Beat in cornmeal and lemon peel just until blended.

Divide batter between prepared pans; spread evenly.

Bake 55 to 60 minutes until a pick inserted near center comes out clean.

Cool in pans on wire rack 10 minutes. Invert on rack; turn cakes right side up. Place a piece of waxed paper or foil under rack.

Mix Glaze ingredients. (Don’t do this ahead. The Glaze must be used as soon as it’s mixed.) Spoon or brush all over the cake using all the Glaze. Let cool completely on wire rack. Wrap airtight to store.

This cake tastes its lemony best if it’s allowed to sit for 24 hours before cutting and serving. The cornmeal adds a delicate and pleasant crunch.

NOTE To make star decoration: Trace six 11/2-inch stars on waxed paper. Cut out and place on cake. Stir confectioners’ sugar through a fine sieve evenly over cake. Carefully lift stars.