The Most Adaptable One-Bowl Cornmeal Poundcake
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what’s the difference? This citrus-scented cornmeal number is endlessly adaptable — use whatever fat you have on hand, dairy or light, bright flavoring you have on hand — and requires just one bowl. It’s wonderful in slices, but extra nice toasted and buttered for breakfast.
- Serves: 1 person
- 1cup/200 grams granulated sugar
- An orange, lime or lemon (optional)
- ½cup/120 milliliters liquid fat (olive oil, coconut oil, sunflower oil, melted butter, whatever you’ve got)
- ½cup/120 milliliters plain yogurt, buttermilk, sour cream, or 1/2 cup whole milk mixed with 1 tablespoon lemon juice
- A dash of vanilla or almond extract, or use brandy (optional)
- ¼teaspoon grated nutmeg (optional)
- ¼teaspoon salt
- ¼teaspoon baking soda
- 1teaspoon baking powder
- ½cup/60 grams cornmeal
- 1 ¼cup/160 grams all-purpose flour
Step 1Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
Step 2In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
Step 3Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
Step 4Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
Step 5Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.