Lemon Cornmeal Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup cornmeal
• 1/2 cup gluten-free flour, mix
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/4 cup vegetable oil
• 2 tablespoons butter (softened)
• 2 large eggs
• 2 egg whites (or use 3 eggs total)
• 1/2 cup nonfat yogurt
• 1 1/2 tablespoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon extract

Recipe

• 1 preheat oven to 350ºf. line the bottom of a 10″ round cake pan with parchment or wax paper. lightly oil the pan and dust with cornmeal, shaking out the excess.
• 2 in a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. in a large mixing bowl, whisk together sugar, oil, and butter until well combined. add eggs and egg whites, one at a time, stirring until just combined.
• 3 in a small bowl, stir together yogurt, lemon zest, juice, and extract. fold into the sugar mixture until just combined. fold in the dry ingredients until just combined. do not overmix.
• 4 place the batter in the prepared pan and smooth the top with a rubber spatula. bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
• 5 (the cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
• 6 cut the cake into wedges and serve, topped with the berries.