Quick Recipe Version (TL;DR)
Quick Ingredients
- Unsalted butter, softened – 12 tbsp (170 g)
- Granulated sugar – 1 cup (200 g)
- Fine yellow cornmeal – 3/4 cup (100 g)
- All-purpose flour – 1 1/2 cups (195 g)
- Baking powder – 1 tsp
- Baking soda – 1/4 tsp
- Fine sea salt – 1/2 tsp
- Large eggs – 3, room temperature
- Sour cream – 3/4 cup (180 g), room temperature
- Whole milk – 2 tbsp (30 ml)
- Pure vanilla extract – 2 tsp
- Lemon zest – 1 tsp (optional)
- Honey – 2 tbsp (for glaze)
- Unsalted butter – 1 tbsp (for glaze)
- Ripe peaches – 3 cups, sliced (about 4 medium)
- Granulated sugar – 2 tbsp (for peaches)
- Fresh lemon juice – 1 tbsp (for peaches)
- Vanilla extract – 1/2 tsp (for peaches)
- Pinch of salt (for glaze and peaches)
- Fresh mint, for garnish (optional)
Do This
- 1) Heat oven to 325°F (165°C). Grease and parchment-line a 9×5-inch loaf pan.
- 2) Whisk flour, cornmeal, baking powder, baking soda, and salt.
- 3) Cream butter + sugar 3–4 minutes until pale; beat in vanilla (and lemon zest, if using). Add eggs one at a time.
- 4) Mix in dry ingredients and sour cream alternately; beat in milk just to loosen.
- 5) Bake 60 minutes, checking at 55; tent if browning early. Toothpick should come out with a few moist crumbs.
- 6) Melt honey + 1 tbsp butter with a pinch of salt. Brush over hot loaf; cool 20 minutes, then unmold and brush again.
- 7) Toss peaches with sugar, lemon juice, vanilla, and a pinch of salt; rest 20–30 minutes. Slice cake and spoon peaches/juices over top.
Why You’ll Love This Recipe
- Fine cornmeal and sour cream create a tender, tight crumb with gentle corn flavor.
- A warm honey-butter glaze adds shine and a delicate, buttery sweetness.
- Macerated peaches bring fresh, juicy brightness that balances the rich loaf.
- Simple technique, bakery-level results—great make-ahead dessert or brunch centerpiece.
Grocery List
- Produce: 4 ripe peaches, 1 lemon, fresh mint (optional)
- Dairy: Unsalted butter, sour cream, whole milk, 3 large eggs
- Pantry: All-purpose flour, fine yellow cornmeal, granulated sugar, honey, vanilla extract, baking powder, baking soda, fine sea salt
Full Ingredients
Cornmeal Pound Cake (9×5-inch loaf)
- All-purpose flour – 1 1/2 cups (195 g)
- Fine yellow cornmeal (not corn flour) – 3/4 cup (100 g)
- Baking powder – 1 tsp
- Baking soda – 1/4 tsp
- Fine sea salt – 1/2 tsp
- Unsalted butter, softened – 12 tbsp (170 g)
- Granulated sugar – 1 cup (200 g)
- Large eggs – 3, room temperature
- Pure vanilla extract – 2 tsp
- Lemon zest – 1 tsp (optional, but lovely)
- Sour cream – 3/4 cup (180 g), room temperature
- Whole milk – 2 tbsp (30 ml), room temperature
Warm Honey-Butter Glaze
- Honey – 2 tbsp
- Unsalted butter – 1 tbsp
- Pinch of fine sea salt
Macerated Peaches
- Ripe peaches – 3 cups, thinly sliced (about 4 medium; peeled if you like)
- Granulated sugar – 2 tbsp (25 g)
- Fresh lemon juice – 1 tbsp
- Pure vanilla extract – 1/2 tsp
- Pinch of fine sea salt
Optional Garnish
- Fresh mint leaves
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 325°F (165°C) with a rack in the center. Grease a 9×5-inch loaf pan with butter or nonstick spray. Line the long sides and bottom with a parchment sling, leaving overhang for easy removal. Lightly grease the parchment.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, fine cornmeal, baking powder, baking soda, and salt until well combined. Set aside.
Step 3: Cream butter and sugar
In a large bowl (or stand mixer with paddle), beat the softened butter and sugar on medium speed until light and fluffy, 3–4 minutes. Beat in the vanilla. If using lemon zest, rub it into the sugar before creaming to release oils, or add now and beat to combine. Scrape down the bowl.
Step 4: Add the eggs
Beat in the eggs one at a time, mixing on medium after each addition until fully incorporated and the batter looks smooth and slightly thickened. Scrape the bowl again.
Step 5: Add dry ingredients and sour cream
With the mixer on low, add one-third of the dry ingredients, then half of the sour cream, another third of the dry, the remaining sour cream, and the final third of the dry. Mix just until combined after each addition. Beat in the milk for 5–10 seconds to loosen the batter. Do not overmix—this preserves the tight, tender crumb.
Step 6: Bake the loaf
Scrape the batter into the prepared pan and smooth the top. Bake for about 60 minutes, rotating at 40 minutes. Begin checking at 55 minutes. The loaf is done when the top is deep golden, the center springs back lightly, and a toothpick comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil after 45 minutes.
Step 7: Make and brush the honey-butter glaze
During the last 5 minutes of baking, melt the honey and 1 tbsp butter together with a pinch of salt (stovetop or microwave). When the cake comes out, immediately brush about two-thirds of the warm glaze over the top. Cool the cake in the pan for 15–20 minutes, then lift it out using the parchment. Brush the remaining glaze over the top and sides. Cool to just warm or room temperature before slicing.
Step 8: Macerate peaches and serve
While the cake bakes or cools, combine the sliced peaches with sugar, lemon juice, vanilla, and a pinch of salt. Toss and let sit 20–30 minutes, stirring once or twice, until syrupy and glossy. To serve, cut the loaf into 3/4-inch slices. Spoon peaches and their juices over each slice, and garnish with fresh mint if you like.
Pro Tips
- Use finely ground cornmeal for a tight, even crumb. Coarse meal can make the cake gritty.
- Room-temperature butter, eggs, and sour cream ensure smooth emulsification and a uniform texture.
- Weigh your flour and cornmeal if possible for best consistency.
- Rubbing citrus zest into sugar releases aromatic oils for brighter flavor.
- For neat slices, let the cake cool until just warm and use a serrated knife with a gentle sawing motion.
Variations
- Brown-Butter Cornmeal Loaf: Brown the 12 tbsp butter, cool to room temp until opaque, then proceed for toasty, nutty depth.
- Blueberry-Lemon: Fold 1 cup fresh blueberries tossed in 1 tsp flour into the finished batter; glaze as directed.
- Orange-Thyme: Swap lemon zest for 1 tsp orange zest and add 1 tsp finely chopped fresh thyme to the batter.
Storage & Make-Ahead
Store the loaf tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days. It freezes well for up to 2 months; wrap in plastic, then foil. Thaw overnight in the refrigerator and bring to room temp before serving. Macerated peaches are best within 24 hours; refrigerate in an airtight container and stir before serving. To refresh slices, warm briefly in a low oven (300°F/150°C) for 5–7 minutes.
Nutrition (per serving)
Approximate per slice (1 of 10): 410 calories; 18 g fat; 55 g carbohydrates; 5 g protein; 1 g fiber; 28 g sugars; 250 mg sodium.
