Artisan Olive Oils & Balsamic Vinegars
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Lemon Fused Extra Virgin Olive Oil & Polenta (Stone Ground Cornmeal) Cake

2 cups of unbleached all purpose flour

1/2 cup of stone ground cornmeal (regular cornmeal will work here too)

1 1/2 cups of sugar

1 cup of Lemon (Fused) Extra Virgin Olive Oil

1 cup of Whole milk yogurt

2 eggs

2 teaspoons of baking soda

1 teaspoon of vanilla extract

1 teaspoon of salt


Preheat oven to 350 degree F. 

Grease a 9" by 9" baking pan with Lemon EVOO. In a large bowl, combine the sugar, eggs, yogurt, vanilla and lemon EVOO. Whisk until pale and well combined. Whisk the dry ingredients together in a separate bowl 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 in the center comes out clean.

Cool for 15 minutes in the pan, and invert to a cooling rack and cool fully before serving. 

Serves 6 - 8 people

Recipe from Veronica Foods


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