Lemon Olive Oil & Polenta Cake
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of Lemon Agrumato Olive Oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.
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 fused Lemon Olive Oil
1 cup whole milk yogurt
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.