The Most Adaptable One-Bowl Cornmeal Poundcake

A Flexible, No-Fuss Recipe for Comforting Cornmeal Cake

Updated: July 18, 2022 | Total Time: 1 hour | Read: 264 comments

Ingredients

Wet Ingredients

• 1 cup (200g) granulated sugar

• 1 orange, lime, or lemon (optional, for zest)

• ½ cup (120ml) liquid fat (olive oil, coconut oil, sunflower oil, or melted butter)

• 2 large eggs (room temperature, if possible)

• ½ cup (120ml) plain yogurt, buttermilk, sour cream, or ½ cup whole milk + 1 tablespoon lemon juice (tangy substitute)

• 1 teaspoon vanilla extract (or ½ teaspoon almond extract, or 1 tablespoon brandy/Amaretto, optional)

• ¼ teaspoon freshly grated nutmeg (optional)

Dry Ingredients

• ¼ teaspoon salt

• ¼ teaspoon baking soda

• 1 teaspoon baking powder

• ½ cup (60g) cornmeal (fine or medium grind)

• 1¼ cups (160g) all-purpose flour (spooned and leveled)

Preparation Instructions

Step 1: Preheat Oven & Prepare Pan

Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or non-stick spray, then dust with all-purpose flour (tap out excess to prevent uneven browning). For easier removal, line the pan with parchment paper, leaving an overhang on two sides.

Step 2: Zest & Infuse Citrus (If Using)

Using a microplane zester, carefully zest the citrus fruit (avoiding the bitter white pith). Transfer the zest to the mixing bowl and rub it into the sugar with your fingertips. This step infuses the sugar with bright citrus aroma, enhancing flavor without extra moisture.

Step 3: Combine Wet Ingredients

Add the liquid fat, eggs, and yogurt (or substitute) to the bowl with the sugar-zest mixture. Stir in the extract (or brandy) and nutmeg (if using). Whisk until smooth and well combined—no need for a mixer; a fork or whisk works fine.

Step 4: Incorporate Dry Ingredients

In a small bowl, whisk the salt, baking soda, and baking powder. Add this to the wet mixture, followed by the cornmeal. Whisk until smooth (lumps are acceptable; over-whisking may develop gluten). Finally, fold in the all-purpose flour until just combined—batter will be thick but pourable.

Step 5: Bake & Cool

Pour the batter into the prepared pan. Bake for 45–60 minutes, until the edges are golden and the center springs back when gently pressed (a toothpick inserted near the center should emerge with moist crumbs, not wet batter). Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling completely.

Serving Suggestion

Slice a thick portion, spread with butter, and enjoy the warm, crumbly texture. For extra flair, top with a dusting of powdered sugar or a fruit compote (e.g., lemon curd, roasted berries).

User Testimonials

• “We’ve always loved you, Melissa Clark, but during quarantine now more so than ever. I love these ‘anything works’ recipes—you sneak fun and creativity into my day. Thank you!”

• “Excellent and so easy! Made it 3x: twice with lemon zest + sour cream, once with orange zest + buttermilk. Prefer lemon zest and sour cream, plus a splash of Amaretto instead of vanilla. Melted butter is perfect.”

• “No stand mixer needed! Used coconut oil for subtle coconut notes. Run a wet knife through the center before baking for a pretty crack—adds charm.”

• “Topped with cornmeal crumble + lemon zest; olive oil + buttermilk made it tangy and rich. A crowd-pleaser!”

• “50/50 cornflour + all-purpose flour with orange zest, Greek yogurt, and olive oil. Toasts beautifully; freeze leftover slices for later!”

Adaptability is key—swap ingredients to suit what you have, and enjoy the cozy, comforting result!