Corn Pound Cake Recipe

Name: Corn Pound Cake Recipe
Prep time: 100 min
Cook time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/4 cups milk, for the buttermilk; 2 limes, the juice, for the buttermilk; 1/2 cups butter, melted, for the pound cake; 2/3 cups sugar, for the pound cake; 2 tablespoons honey, for the pound cake; 2 eggs, for the pound cake; 1 cup yellow corn kernels, for the pound cake; 1 cup flour, for the pound cake; 1/2 teaspoons baking soda, for the pound cake; 2 pinches salt, for the pound cake; 1/4 cups butter, melted, for drenching the pound cake; 2 tablespoons honey, to drizzle over the pound cake

Mara Alpizar

The corn pound cake is an easy, economical, and delicious dessert that should not be missing at dessert time, during gatherings or family parties. At Kiwilimon we love it so much that we decided to create this easy corn pound cake, so there's no excuse if you have this appliance at home.

Did you know? The corn bread is not an exclusive dessert of Mexico, as it is also prepared in other Latin American countries, where it is known as choclo cake.

Click to see more corn recipes!

Reviewed by Editorial Team of Kiwilimón

Published: 23-04-2024

Preparation

40 mins

Low

Mix the milk and lemon juice until combined and let sit for 10 minutes. Set aside. In a bowl, mix the butter, sugar, and honey until the sugar dissolves. Add the egg and buttermilk and combine. Add the corn kernels, flour, baking soda, and salt. Mix thoroughly. Transfer the mixture to a previously greased and floured baking pan. Bake at 180 °C for 40 minutes. Mix the butter and honey and pour over the corn pound cake.