Lemon Infused EVOO Cornmeal Cake
Lemon Infused EVOO Cornmeal Cake
Print Recipe
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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 Olive Oil
- 1 cup whole milk yogurt
- 2 eggs
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp salt
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the oven to 350 F.
- 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.
- 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.
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: