The Most Adaptable One-Bowl Cornmeal Pound Cake

By Melissa Clark

Updated June 24, 2026

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Media 1 of 2
Total Time
1 hour
Rating
5(1,753)
Comments
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Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what’s the difference? This citrus-scented cornmeal number is endlessly adaptable — use whatever fat you have on hand, dairy or light, bright flavoring you have on hand — and requires just one bowl. It’s wonderful in slices, but extra nice toasted and buttered for breakfast.

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Ingredients

Yield:1 (9-inch) loaf

  • 1 cup/200 grams granulated sugar

  • An orange, lime or lemon (optional)

  • ½ cup/120 milliliters liquid fat (olive oil, coconut oil, sunflower oil, melted butter, whatever you’ve got)

  • 2 eggs

  • ½ cup/120 milliliters plain yogurt, buttermilk, sour cream, or ½ cup whole milk mixed with 1 tablespoon lemon juice

  • A dash of vanilla or almond extract, or use brandy (optional)

  • ¼ teaspoon grated nutmeg (optional)

  • ¼ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ cup/60 grams cornmeal

  • 1 ¼ cup/160 grams all-purpose flour

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)

  2. Step 2

    In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)

  3. Step 3

    Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.

  4. Step 4

    Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.

  5. Step 5

    Scrape the batter into the prepared pan, and bake until the top is golden brown at the edges and the center springs back when lightly pressed, 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

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Ratings

5 out of 5
1,753 user ratings
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Comments

vrog

we’ve always loved you, melissa clark, but during quarantine now more so than ever. i love these “anything works” recipes for so many reasons, but above all because you’re sneaking a little bit of fun and creativity into my day with these recipes. thank you for what you do!

terry

This is excellent and so easy. I have made it 3 times already. Twice with lemon zest and once with orange zest (prefer the lemon). Twice with sour cream and once with buttermilk (prefer sour cream). Grated nutmeg each time, but not necessary. Used melted butter each time. Used splash of Amaretto instead of vanilla, because I had it in the cupboard.

lee

This is delicious and so easy. I particularly appreciate that it does NOT start with "in the bowl of a stand mixer..." I used coconut oil and it gives a very subtle coconut flavour profile. If you run a wet knife through the middle before you put it in the oven it creates a nice 'crack" in the centre.

Linda Fink

Delicious! Made for 1st time yesterday. Used zest from whole lemon, sour cream, olive oil, 1/4 tsp nutmeg, and 1/4 tsp of Fiori di Sicilia extract (obtain from King Arthur). Despite another commenter mentioning not to use Bob's Red Mill medium grind cornmeal, that's what I had and so I used it. We enjoyed the slight crunch of the cornmeal. We enjoyed it topped with a bit of vanilla and raspberry ice cream after dinner but I can imagine endless ways to enjoy this super simple recipe.

LJW

I made this as written minus the vanilla and nutmeg. It was a bit dry. I may be to blame as I think the cake was in my oven too long though under the cooking time indicated on the recipe. I also refrigerated the cake and brought it to a bbq the following day as I thought it would be a nice addition to the meal. I am giving it 4 stars — sorry Melissa everything I always cook of yours is wonderful. But, I might try it again at some point to see if the cooking time will impact the dryness.

Gwen

I used Bob's Red Mill Organic Yellow Corn POLENTA, and let it soften in the yogurt for a good hour or so before combining with the other ingredients. Polenta does give the bread a "grittier" texture, but I like it. I also used melted butter as my fat. NOTE: I measured 1 teaspoon of vanilla plus 2 teaspoons of GRANDE MARNIER liqour into the wet ingredients which results in a really interesting flavor note.

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