MARTHA STEWART'S CORNMEAL LOAF CAKE

Martha Stewart's Cornmeal Loaf Cake image

Make and share this Martha Stewart's Cornmeal Loaf Cake recipe from Food.com.

Provided by quotFoodThe Way To

Categories Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, room temperature, plus more for pan (1 1/2 sticks)
1 cup sugar, plus
2 tablespoons sugar, plus more for pan
1 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour, plus more for pan
1/2 cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
1 tablespoon lemon zest, grated
2 tablespoons lemon juice (1 lemon)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup buttermilk

Steps:

Preheat oven to 350 degrees. Generously butter a 9X5-inch loaf pan. Dust with sugar and flour, tapping out excess; set aside.
In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
In a bowl, whish together flour, cornmeal, lemon zest, baking powder, baking soda, and salt.
In another bowl, whisk together eggs, buttermilk, and lemon juice.
With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
Bake until center is springy to the touch, about 55 minutes; drape with foil if top browns to quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. reinvert and cool completely.

Nutrition Facts : Calories 3299.6, Fat 159.1, SaturatedFat 93.8, Cholesterol 1007.9, Sodium 3418.4, Carbohydrate 429.8, Fiber 11, Sugar 237, Protein 50.5