This is a classic vanilla pound cake with a twist. Cornmeal adds subtle texture and character to this pound cake, creating a loaf that feels familiar and thoughtful. The combination of butter, fine yellow cornmeal, and Andrea’s Bakehouse Vanilla Extract gives this cake a tender crumb with just a little edge. It mixes easily in one bowl and bakes into a golden loaf that’s equally fitting for a morning pick-me-up or a classic dessert.
Serve thick slices with fresh berries and whipped cream or enjoy it plain, still slightly warm from the oven. This recipe sits somewhere between classic pound cake and southern cornbread, with the softness of one and the golden richness of the other. It keeps beautifully for a few days and the texture somehow improves the day after baking. If you keep Andrea’s Bakehouse Vanilla Extract on hand, this will quickly become a go-to in your baking rotation.
Yields: 1 loaf
Ingredients:
170g (¾ cup) salted butter, room temperature
200g (1 cup) granulated sugar
3 large eggs (150g), room temperature
1 tbsp Andrea’s Bakehouse Vanilla Extract 120g (1 cup) all-purpose flour
80g (½ cup) fine yellow cornmeal 1½ tsp baking powder
Pinch of salt
120g (½ cup) whole milk, room temperature
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan with parchment.
2. In a large bowl or stand mixer, cream the butter and sugar until pale and fluffy, 3–4 minutes.
3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and mix in vanilla extract
4. In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
5. Add dry ingredients to the butter mixture in two additions, alternating with the milk. Mix until just combined—do not overbeat.
6. Pour batter into prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.