Lemon Polenta Pound Cake

http://www.food.com/recipe/lemon-polenta-pound-cake-433089

 

1 cup all-purpose whole wheat flour

1/2 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs, separated

1/4 cup butter and 1/4 cup appleasuce

2 tablespoons grated lemon zest

1 1/4 cups sugar

6 tablespoons fresh lemon juice

2 tablespoons 2% milk

whipped silken tofu (instead of whipped cream)

lemon curd (eggless recipe)

blueberries or raspberries

Directions:

1. 1
   Preheat the oven to 350°F
2. 2
   Line a 9x5-inch loaf pan with parchment or waxed paper.
3. 3
   Combine the cornmeal, flour, baking soda and salt; set aside.
4. 4
   Beat the egg whites until stiff; set aside.
5. 5
   Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
6. 6
   Add the lemon juice and milk alternately with the dry ingredients.
7. 7
   Blend just until the dry ingredients are moistened.
8. 8
   Carefully fold in the beaten egg whites.
9. 9
   Spoon the batter into the prepared pan.
10. 10
    Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
11. 11
    Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
12. 12
    Remove the lining paper and cool completely.
13. 13
    Slice, spread with lemon curd, top with whipped silken tofu and berries.