Lemon-Cornmeal Pound Cake with Berries and Cream

Thanks to the addition of cornmeal to the dough, the texture of this pie resembles sweet and tender corn bread, rather than the usual dense texture that you would expect from a traditional pie. Decorate this simple pie with whipped cream and berries for a festive dessert.
Preheat the oven to 350 degrees.To make the pie, weigh or lightly spoon 9 ounces (about 1 3/4 cups) of flour into dry measuring cups; smooth with a knife. Combine the flour and the following 3 ingredients (with the addition of salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer on high speed until fluffy. Add the eggs one at a time, beating until smooth; add the zest and vanilla. Combine buttermilk and 3 tablespoons of juice. Add the flour mixture to the butter mixture alternately with the buttermilk mixture, starting and ending with the flour mixture.Place the egg whites in a large, clean bowl; beat on high speed with clean, dry beaters until stiff peaks form. Gently stir half of the egg whites into the batter. Gently whisk together the remaining egg whites. Spoon the dough into a 10-inch-diameter baking dish greased with cooking spray and sprinkled with 2 tablespoons of flour. Bake at 350 ° C for 1 hour or until a wooden stick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove pie from pan; cool completely on wire rack.To make the filling, combine the berries, 1/4 cup granulated sugar, and 1 tablespoon of juice. Chill for 30 minutes. Beat the cream with a mixer on high speed until soft peaks form. Gradually add the powdered sugar, whisking until stiff peaks form. Serve the pie with berries and cream.