Lemon Olive Oil Polenta Cake

By Rachel Bradley

Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc). Serve with Vanilla Ice Cream or drizzle with a balsamic reduction. Many options!

Ingredients

  • 2 cups unbleached all-purpose flour (organic if possible)
  • 1/2 cup stone ground cornmeal (regular cornmeal will work here too)
  • 1 1/2 cups sugar
  • 1 cup Fresh Harvest Eureka Lemon Fused olive oil
  • 1 cup whole milk yogurt
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

 

Preheat the oven to 350 F.

Grease a 9″x9″ baking 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 on to a rack and cool fully before serving.

Serves 6-8