Lemon Olive Oil & Polenta Cake

Posted on October 08, 2014 by Tommye Solem

Super simple, extremely delicious, very moist stone ground cornmeal cake with a lovely bright lemon aroma.

2 cups unbleached all purpose flour (organic if possible)
1/2 cup stone ground cornmeal (regular cornmeal will work here as well)
1 1/2 cups sugar
1 cup Whole Fruit Lemon Olive Oil
1 cup whole milk yogurt
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt

Preheat oven to 350 degrees. Grease 9 x 9" pan with lemon olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients. Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, and invert onto a rack and cool fully before serving. Serves 6-8.

This cake is adaptable to many other applications...think trifle, strawberry short cake, glazed lemon cake with fruit compote, layered cake, etc.
(Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)


Posted in Appetizers, Breads, Desserts



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