2-1/4 Cups flour
3/4 Cup yellow cornmeal
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp Salt
1-1/2 cups sugar
Zest from 3 large Meyer lemons (or 4 large regular lemons)
1 Cup Extra-Virgin Olive Oil (use the Eureka Lemon Olive Oil for even more zip!)
1/4 Cup lemon juice, freshly squeezed
8 oz fresh blackberries
Powdered sugar for dusting (optional)
Preheat the oven to 350 F. Spray an 10-inch springform pan with non-stick baking spray.
In a medium bowl, whisk together the flour, polenta, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, and egg substitute on medium-high speed for 4-5 minutes, until the mixture is pale yellow and tripled in volume. Mix in the lemon zest.
In a small bowl, whisk together the olive oil and the lemon juice. Add this to the egg mixture, alternating with the flour mixture, in two additions each, mixing after each addition until the ingredients are incorporated. Gently fold the blackberries into the batter (by hand, gently, with a spatula – using the mixer on this step will smoosh the blackberries).
Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake the cake until the top springs back when lightly touched, and a cake tester inserted into the center emerges clean, about 35-45 minutes.
Remove the cake from the oven. Cool the cake, still in the pan, on a wire rack for 10 minutes before releasing the sides of the springform pan. Allow the cake to cool completely.
Sprinkle the cake with powdered sugar and garnish with additional fresh blackberries (optional) before serving.
Yield: 16 slices.