Lemon Polenta Cake
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 cup sugar
1/2 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat buttermilk
1/4 cup extravirgin olive oil
2 large eggs
2 teaspoons grated lemon
Preheat oven to 350°.
To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, eggs, and rind, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring until moist. Pour batter into prepared pan. Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Now . . . let's see what everyone else has brought for our Picnic.
Jerry has a light side dish of Zucchini Ribbons with Lemon and Pecorino
Val is bringing a pitcher of Cherry Peach Sangria
Susan is bringing Lemon Ginger Fried Chicken
Sara has the appetizers with Bruschetta of Peach Salsa and melted Brie
Shelby is bringing Farro with Cherries and Walnuts
Y'all enjoy ~