Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Cornmeal, yellow or white Preferably stone ground - plus More for preparing pan

  2. 1/2 cup 31g / 1.1oz Flour

  3. 1 1/2 teaspoons 7 1/2ml Baking powder

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1 cup 198g / 7oz Sugar

  6. 1/4 cup 59ml Oil

  7. 2 tablespoons 30ml Butter - softened

  8. 2 Eggs - large plus

  9. 2 Egg whites

  10. 1/2 cup 118ml Yogurt - nonfat plain

  11. 1 1/2 tablespoons 22ml Lemon - zest grated

  12. 1 tablespoon 15ml Lemon juice - fresh

  13. 1/2 teaspoon 2 1/2ml Lemon extract

  14. 1 cup 237ml Berries; fresh or frozen Strawberries - blueberries, or Raspberries

  15. 1/4 cup 15g / 1/2oz Black currant liqueur - such As creme de cassis

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line bottom of 10" round cake pan with parchment or wax paper. Lightly oil pan an dust with cornmeal, shaking out excess. Sift together cornmeal, flour, baking powder and salt in medium bowl and set aside.. Whisk together sugar, oil and butter in large mixing bowl until well combined. Add eggs and egg whites, one at a time, stirring until just combined. Stir together yogurt, lemon zest, lemon juice, and lemon extract in small bowl. Fold in dry ingredients until just combined. Do not over mix.. Spoon batter into prepared pan and smooth top with rubber spatula. Bake at 350F until cake is golden and wooden pick inserted into center comes out clean, about 40 minutes. Cool cake on rack 10 minutes. Invert cake onto platter, peel off paper and cool completely.( Cake can be made ahead to this point and refrigerated, wrapped in plastic, up to 3 days.) Toss berries with black currant liqueur. Cut cake into wedges and serve topped with berries.


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