Published: Last Updated: by Marye 613 words. | About 4 minutes to read this article.
a delicately sweet, moist pound cake with just a touch of flavor from the corn. There is just no way to describe this... you'll have to make it for yourself.
Prep Time 2 hours hrs 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 3 hours hrs 50 minutes mins
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What could be a better summer dessert than sweet corn pound cake?
I love fresh, sweet corn. I spent some of my childhood in New Jersey and never quite got over my love for that Jersey sweet corn. Where we lived we were surrounded by farms... and there was nothing that I liked better than when my mom quickly pulled over to the side of the road and bought a big basket of corn.
That meant one thing... Corn for dinner!
Corn, good fresh corn, has a flavor that is reminiscent of vanilla. I wanted to get that flavor in a cake but I didn't want the grainy texture of cornmeal. I had an idea for a sweet corn pound cake that had a delicate, complex flavor that could be eaten plain or used as a base for fruit and sauces.
This pound cake is velvety and moist in texture. It has a faint corn scent that reminds you of summer cookouts but the flavor is almost undefinable. Your mouth wants to tell you vanilla but your brain keeps saying, "But wait..there is something else...."
This sounds more complex than it is. It really isn't difficult and it is worth the time it takes to make the corn milk.
Sweet corn pound cake would be an awesome dessert to serve for Labor Day, say goodbye to Summer with this cake and maybe some grilled peaches or pears. Take it into Fall with a maple glaze... Really, this is so wonderful and yet so basic that you will come up with a myriad of ways to use it.
Because I was testing this recipe I decided to keep it simple with a honey flavored whipped cream. Corn and honey are a classic combo as far as I am concerned. It works really well in this but maple flavored whipped cream or maple glaze would be equally delicious.
If you liked Sweet Corn Pound Cake you may also like:
Meyer Lemon Bundt Cake Restless Chipotle
White Chocolate and Key Lime Bundt Cake Restless Chipotle
If you love this sweet corn pound cake recipe please consider giving it 5 stars.
📖 Recipe
4.50 from 8 votes
Sweet Corn Pound Cake with Honey Whipped Cream
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a delicately sweet, moist pound cake with just a touch of flavor from the corn. There is just no way to describe this... you'll have to make it for yourself.
Prep Time: 2 hours hours 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 3 hours hours 50 minutes minutes
Servings:12 generous servings
Calories:645
Author:Marye Audet-White
Ingredients
Sweet Corn Poundcake
- 1 ½ cups corn kernels cut from cob, , cobs reserved
- ⅔ cup full fat buttermilk
- ⅔ cup half and half cream
- 3 cups flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 2 ⅔ cups sugar
- 6 eggs
- 1 teaspoon vanilla
Honey Whipped Cream
- 2 cups heavy cream
- Sugar to taste
- 2 tablespoons honey
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Instructions
Cake
Break the cobs into several pieces.
Add the corn and cobs to a large pot with buttermilk and cream. Bring to a boil, cover and remove from heat.
Allow to infuse for one to two hours.
Preheat the oven to 325F.
Butter and flour a bundt pan.
Remove the cobs and puree the rest in a blender.
See AlsoModern Fruitcake Recipe!Strain through a fine sieve.
Measure one cup of the corn milk mixture and set it aside.
Blend the dry ingredients and set aside.
Beat the butter and the sugar until fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla.
Add the dry ingredients alternately with the corn milk mixture beginning and ending with the flour mixture.
Spoon into the bundt pan and bake for 1 ½ hours or until cake tests done.
Cool 10 minutes in pan and remove to finish cooling on a rack.
Cut and serve with a dollop of honey flavored whipped cream and a sprinkle of cinnamon.
Cream
Beat the cream until thickened.
Add the honey and sugar and continue beating until soft peaks form.
Do not overbeat!
Taste and adjust flavor.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 645kcal | Carbohydrates: 77g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 183mg | Sodium: 325mg | Potassium: 175mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1295IU | Vitamin C: 1.4mg | Calcium: 77mg | Iron: 1.9mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Walter
The corn milk seems like a hassle. what about using creamed corn instead of the corn milk?
Reply
Marye Audet
The creamed corn would totally change the texture of the cake... and the recipe would fail because of too much heaviness and too much moisture.
Reply
Kristen
Yum. You had me at sweet corn! ( I live in Iowa)Reply
Katie @ Recipe for Perfection
Mmm... gorgeous! This is just my kind of cake- from the buttermilk right down to the honey!
Reply
Lee Ann
Sounds fabulous, Marye! Where do you get full-fat buttermilk?
Reply
maryeaudet
I get mine at Tom Thumbs/Safeway.. it is hard to find because most stores have only the low fat/skim. Borden makes a full fate (whole) buttermilk. You can probably use the low fat one but I am just not convinced that the result is as good.
I think you would like this Lee Ann.Reply
