Lemon Olive Oil Polenta Cake

A simple, delicious, recipe that is adaptable for so many other applications: trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.

Ingredients:

• 2 cups unbleached all-purpose flour
• 1/2 cup stone ground cornmeal (regular cornmeal will work)
• 1 1/2 cups sugar
• 1 cup Lemon Olive Oil
• 1 cup whole milk yogurt
• 2 eggs
• 2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp salt
• Zest and juice from one lemon

Directions:

Preheat oven to 350°F. Grease 9"x9" baking pan with Lemon Olive Oil. In large bowl combine sugar, eggs, yogurt, vanilla, and olive oil. Whisk until pale and well combined. In a separate bowl, whisk dry ingredients together then add to wet ingredients.

Pour into prepared pan and bake 25-30 minutes in center of oven until golden brown, or until toothpick inserted into center comes out clean. Cool 15 minutes in pan, then invert onto rack and cool before serving.

Serves 6-8