Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cornmeal -- yellow or white
Preferably stone ground,plus
More for preparing pan
1/2 c Flour
1-1/2 ts Baking powder
1/4 ts Salt
1 c Sugar
1/4 c Oil -- plus more for
preparing
Pan
2 tb Butter -- softened
2 Eggs -- large plus
2 Egg whites
1/2 c Yogurt -- nonfat plain
1-1/2 tb Lemon -- zest grated
1 tb Lemon juice,fresh
1/2 ts Lemon extract
1 c Berries -- fresh or frozen,
Strawberries,blueberries,or
Raspberries
1/4 c Black currant liqueur,such
As Creme de Cassis
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 togethersugar, 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 overmix. Spoon batter into
prepared pan and smooth top with rubber spatula. Bake
at 350°F 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.
