Strawberry Cornmeal Loaf Cake

Step 1

Make the cake

Step 2

Preheat the oven to 350°F. Grease an 81⁄2×41⁄2-inch loaf pan with olive oil. Line the bottom with a sheet of parchment paper that extends up and over the long sides of the pan.

Step 3

In a large bowl, whisk the sugar, the 1/2 cup oil, and vanilla for 30 seconds. Whisk in the eggs, one at a time, then the sour cream. Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour, cornmeal, and strawberries just until the last streak of flour disappears. Scrape batter into the prepared pan.

Step 4

Bake until a skewer inserted into the center of the cake comes out with a moist crumb or two, about 65 to

Step 5

70 minutes, rotating halfway through baking time.

Step 6

Cool on a wire rack until you can safely lift the cake out of the pan using the parchment overhang, about 20 minutes.

Step 7

Cool on wire rack to room temperature.

Step 8

Make the glaze

Step 9

When the cake has cooled, in a small bowl, whisk together confectioners’ sugar, salt, oil, and the water, adding more water or sugar, if necessary, until you have a thick, pourable glaze. Drizzle the glaze over the cake. Let stand 20 minutes before slicing.