Strawberry Cream Cheese–Swirled Lemon Cornmeal Pound Cake
MAKES 1 (15-CUP) CAKE
Tangy meets oh-so-sweet in this swirled beauty.
2½ cups all-purpose flour
1 cup plain yellow cornmeal
2 teaspoons baking powder
½ teaspoon kosher salt
1½ cups unsalted butter, softened
3 cups sugar
2 teaspoons lemon zest
6 large eggs, room temperature and divided
2½ teaspoons vanilla extract, divided
1 cup sour cream, room temperature
6 ounces cream cheese, softened
Strawberry Purée
