Cornmeal Pound Cake

Ingredients

• 0.5 teaspoon baking soda 
• 0.7 cup butter softened
• 5 large egg whites 
• 5 large egg yolks 
• 2 cups flour all-purpose
• 0.5 cup cornmeal white stone-ground
• 1 tablespoon cornmeal white stone-ground
• 1 teaspoon lemon rind grated
• 1 cup cup heavy whipping cream sour low-fat
• 0.5 teaspoon salt 
• 0.5 cup grits white stone-ground
• 2 cups sugar divided
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 32
2. Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
3. Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy.
4. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk.
7. Add flour mixture to sugar mixture, stirring to combine.
8. Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
9. Bake at 325 for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.