Lemon Olive Oil & Polenta Cake

June 20, 2018

INGREDIENTS

• 2 cups unbleached all-purpose flour
• ½ cup stone ground cornmeal
• 1 ½ cups sugar
• 1 cup Lemon Fused Olive Oil
• 1 cup whole-milk yogurt
• 2 eggs
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon salt

INSTRUCTIONS
Preheat the oven to 350°F. Grease a 9"x 9" baking pan with olive oil. In a large bowl combine sugar, eggs, yogurt, vanilla, and olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and then 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. Dust with confectioners' sugar if desired.

Serves 6-8

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