Lemon Infused EVOO Cornmeal Cake
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1/2cup stoneground cornmealregular cornmeal will work too
  • 1 1/2cup sugar
  • 1cup Frescolio Lemon Infused EVOO
  • 1cup whole milk yogurt
  • 2 eggs
  • 2tsp baking soda
  • 1tsp vanilla extract
  • 1tsp salt
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: