Cranberry Orange Cornmeal Pound Cake
Cranberry Orange Cornmeal Pound Cake is a perfect holiday dessert. It’s a twist on your average pound cake, made with cornmeal, buttermilk, and orange zest.
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla extract
- 1/4 cup orange zest save orange for juicing
Cream Cheese Glaze
- 1/2 cup powdered sugar
- 4 ounces cream cheese softened
- 2 teaspoons milk
- 1 orange, juiced
- dried cranberries
- orange slices
Preheat oven to 350 degrees.
In the bowl of your mixer, add butter, sugar, and cream on high speed for 3-4 minutes until light and fluffy.
Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation.
Next, turn mixer down to low speed and add in cornmeal, flour, and baking soda until well blended into batter.
Add buttermilk and vanilla extract and continue to mix until batter is smooth and well incorporated.
Spray a loaf sized baking pan with non-stick baking spray.
Add batter to loaf pan and bake in oven for 30-40 minutes or until toothpick inserted in center of cake comes out clean.
Take loaf pan from oven and cool for 10 minutes, while making glaze.
Place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended.
Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition.
Drizzle warm cake with glaze.
Cool completely on wire rack. Garnish with cranberries and orange sections, if desired. Serve, and enjoy!
Calories: 395kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 96mg | Potassium: 133mg | Fiber: 1g | Sugar: 38g | Vitamin A: 620IU | Vitamin C: 10.2mg | Calcium: 56mg | Iron: 1.1mg