Cornmeal Pound Cake

pbsnc.org

Bev

subheading: Cake:

1 cup all-purpose flour

½ cup stoneground cornmeal

¼ teaspoon baking soda

¼ teaspoon salt

½ cup butter, at room temperature

1 ½ cups granulated sugar

3 large eggs, at room temperature

2 tablespoons fresh lemon juice

2 teaspoons lightly packed finely grated lemon zest

½ cup regular sour cream

subheading: Glaze and Topping:

1 ½ cups sifted confectioners’ sugar

1 tablespoon fresh lemon juice

1 tablespoon lightly packed finely grated lemon zest

1 tablespoon granulated sugar

subheading: Blackberries and Peaches in Sweet Basil Syrup:

1 cup sugar

½ cup water

½ cup off-dry white wine, such as Riesling

1 vanilla bean

1 cup loosely packed fresh basil leaves

Zest and juice of 1 lemon

1 pound fresh peaches, peeled, pitted, and sliced (about 2 cups)

2 cups fresh blackberries

Directions at pbsnc.org

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