Lemon Infused EVOO Cornmeal Cake

Lemon Infused EVOO Cornmeal Cake
Print Recipe
Lemon Infused EVOO Cornmeal Cake
Print Recipe
Servings Prep Time Cook Time Passive Time
8servings 5minutes 30minutes 30minutes
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1/2 cup stoneground cornmeal regular cornmeal will work too
  • 1 1/2 cup sugar
  • 1 cup Frescolio Lemon Infused EVOO
  • 1 cup whole milk yogurt
  • 2 eggs
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp salt
Servings: servings
Units:
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1/2 cup stoneground cornmeal regular cornmeal will work too
  • 1 1/2 cup sugar
  • 1 cup Frescolio Lemon Infused EVOO
  • 1 cup whole milk yogurt
  • 2 eggs
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp salt
Servings: servings
Units:
Instructions
  1. Preheat the oven to 350 F.
  2. Grease a 9"x9" baking pan with olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and olive oil. Whisk until pale and well combined. In a separate bowl, 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 on to a rack and cool fully before serving.
Recipe Notes

This recipe uses Frescolio's Lemon Infused EVOO. You could also try it with any of the following EVOOs for a different taste: