This Lemon Olive Oil Polenta Cake tastes like sunshine filtered through an old Italian kitchen window. The olive oil gives the cake a rich, velvety depth while the polenta adds a delicate rustic texture that feels both hearty and elegant at the same time. Bright lemon cuts through with fresh citrusy lift, keeping every bite balanced instead of overly sweet. The edges bake up lightly golden while the center stays moist and tender, making it perfect with coffee in the morning or a glass of wine after dinner. It’s the kind of understated dessert that quietly disappears one slice at a time because everyone keeps going back for “just one more little piece.”

I N G R E D I E N T S :

• 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 Whole Fruit Lemon Infused Olive Oil
• 1 cup whole milk yogurt
• 2 eggs
• 2 teaspoons baking soda 
• 1 teaspoon vanilla extract 
• 1 teaspoon salt

I N S T R U C T I O N S :

1. Preheat the oven to 350 F.
   
2. 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.
   
3. 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.
   
4. Cool for 15 minutes in the pan, and invert onto a rack and cool fully before serving.

N U T R I T I O N A L   I N F O :

Estimated per serving: 380 calories • 5g protein • 42g carbs • 21g fat • 160mg sodium

Estimated values may vary based on glaze amount, flour type, and ingredient brands.

Serves 6-8.