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Orange-Cornmeal Pound Cake with Raspberry Sauce

Orange-Cornmeal Pound Cake
Serve as an elegant dessert in a pool of delicious raspberry sauce or on its own as part of a breakfast or brunch. Or why not make a few loaves and give as holiday gifts?


Prep Time: 20 minutes
Cook Time: 60 minutes
Yield: 8 servings


  • 1 1/4 cup all-purpose flour, plus additional for flouring pan
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon each baking soda and salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 Tablespoon grated orange zest
  • 2 Tablespoons orange juice
  • 2 large eggs
  • 1/4 cup plain yogurt
  • 1/4 cup milk
  • 1/2 cup confectioners’ sugar
  • 1 Tablespoon plus 1/2 teaspoon orange juice
  • Raspberry Sauce:
  • 1 bag (12-ounces) frozen unsweetened raspberries
  • 1/3 cup granulated sugar
  • 3 Tablespoons water


  1. To make the cake, preheat oven to 325°F.
  2. Coat a 9 x 5-inch loaf pan with no-stick cooking spray.
  3. Line bottom with parchment or wax paper.
  4. Coat paper with no-stick spray; dust pan with flour to coat.
  5. Whisk flour, cornmeal, baking powder and soda, and salt in a medium bowl, until blended.
  6. Beat butter, sugar, orange zest and juice in a large bowl with electric mixer on medium speed until light and fluffy.
  7. Beat in the eggs one at a time until blended.
  8. With mixer on low, alternately beat in flour mixture and yogurt and milk just until batter is smooth.
  9. Scrape into prepared pan; level top with a spatula.
  10. Bake 45 to 55 minutes or until a wooden pick inserted in cake comes out clean.
  11. Cool cake in pan on wire rack 5 minutes.
  12. Remove cake from pan and let cool until warm.
  13. Meanwhile to make the glaze, stir confectioners’ sugar and orange juice in a small bowl until smooth.
  14. Spoon and spread glaze over top of warm pound cake.
  15. Let cool until glaze sets.
  16. To make the sauce, stir berries, sugar and water in a medium saucepan over medium heat until mixture comes to boil.
  17. Simmer 1 minute or until berries have softened.
  18. Strain through a sieve, pressing on solids to extract as much juice and pulp as possible.
  19. Cover and chill until using.
  20. To serve, spoon sauce on dessert plates and top with sliced pound cake.
  21. Garnish with mint if desired.

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