Lemon-Cornmeal Pound Cake with Berries and Cream
INGREDIENTS
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7.9 ounces all-purpose flour (1 3/4 cups)
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1/2 cup cornmeal
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 1/2 cups granulated sugar
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10 tablespoon butter, softened
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3 large eggs
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2 teaspoons grated lemon rind
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1 teaspoon vanilla extract
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2/3 cup nonfat buttermilk
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3 tablespoons fresh lemon juice
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3 large egg whites
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Cooking spray
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2 tablespoons all-purpose flour
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1 1/2 cups fresh blueberries
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1 1/2 cups sliced fresh strawberries
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1 cup fresh blackberries
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1/4 cup granulated sugar
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1 tablespoon fresh lemon juice
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1/2 cup heavy whipping cream
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2 tablespoons powdered sugar
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