Lemon-Cornmeal Pound Cake with Berries and Cream

This recipe is seriously to die for and even better, it is from Cooking Light. This is the perfect summer dessert. The recipe makes a whole bundt cake so you won't even have to be sad that you ate it all at once, since there is so much of it! This would be a real crowd pleaser, so light and fluffy. The perfect way to eat your dessert and not feel guilty about it because of the fruit.

Recipe Compliments of Cooking Light June
Yield: 16 servings (serving size: 1 cake slice, about 1/4 cup berries, and 1 tablespoon cream)

Ingredients

• Cake:
• 7.9  ounces  all-purpose flour (1 3/4 cups)
• 1/2  cup  cornmeal
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1 1/2  cups  granulated sugar
• 10  tablespoon  butter, softened
• 3  large eggs
• 2  teaspoons  grated lemon rind
• 1  teaspoon  vanilla extract
• 2/3  cup  nonfat buttermilk
• 3  tablespoons  fresh lemon juice
• 3  large egg whites
• Cooking spray
• 2  tablespoons  all-purpose flour
• 
  Topping:
• 1 1/2  cups  fresh blueberries
• 1 1/2  cups  sliced fresh strawberries
• 1  cup  fresh blackberries
• 1/4  cup  granulated sugar
• 1  tablespoon  fresh lemon juice
• 1/2  cup  heavy whipping cream
• 2  tablespoons  powdered sugar

Preparation

1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
3. Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
4. To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.