Lemon Cornmeal Cake

A recipe I tweaked to make gluten free, so my mom can eat it. I serve it drizzled with a berry sauce made from berries boiled down in a simple syrup.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

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.