Lemon Olive Oil & Polenta Cake
Super simple, extremely delicious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake, etc.).
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused 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 organic flour or King Arthur Measure for Measure Flour to make this gluten-free
- 1/2 cup stone ground or regular cornmeal
- 1 1/2 cups sugar
- 1 cup Rocky Mountain Olive Oil Eureka Lemon Infused 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 Eureka Lemon fused 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.