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Polenta (or Cornmeal) Pound Cake with Fresh Thyme and Blueberries

Polenta (or Cornmeal) Pound Cake with Fresh Thyme and Blueberries

By: Terra Brockman (Read Bio)

Polenta (or Cornmeal) Pound Cake with Fresh Thyme and Blueberries

If you like cornbread, you’re going to LOVE cornmeal/polenta cake! This Polenta Pound Cake with Fresh Thyme and Blueberries, was made by our head miller’s daughter, and people lucky enough to get some were blown away by the flavors. The thyme gives it a light herbal aroma that perfectly complements the Golden Yellow (or Bloody Butcher) cornmeal and Frederick White Wheat Cake Flour. (By the way, our Frederick cake flour is ground from the whole kernel, but because the kernel is white, not a reddish-brown like most wheat, the resulting flour is white, soft, and delicate — perfect for this cake.) 

Ingredients

  • 8 oz. (1 cup) unsalted butter, softened; more for the pan
  • 6-2/3 oz. (1-2/3 cups) Janie’s Mill Organic “Frederick” White Wheat Cake Flour, plus more for the pan
  • 1/3 cup Janie’s Mill Organic Golden Yellow or “Bloody Butcher” Cornmeal
  • 2 Tbs. finely chopped fresh thyme
  • 1/4 tsp. kosher salt
  • 1-1/3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 Tbs. fresh lemon juice
  • 2 tsp. pure vanilla extract

Instructions

    1. Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 9×5-inch loaf pan.
    2. In a small bowl, whisk together the flour, cornmeal, thyme, and salt.
    3. In a large bowl, use an electric hand mixer to beat the softened butter and sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the lemon juice and vanilla and mix briefly to combine. Reduce the speed to low and add the flour gradually until just combined.
    4. Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter to pop any air bubbles
    5. Bake until a tester inserted in the center comes out with just a few small, moist crumbs attached, 1-1/4 to 1-1/2 hours. (If the top starts to get too dark, lay a piece of foil loosely over the cake.)
    6. Cool in the pan on a rack for 30 minutes, then invert onto a serving plate or cutting board. Slice and serve warm or at room temperature, topped with blueberries or other fruit.

Posted on August 30 2019