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Prep Time: 5 mins | Cook Time: 45 mins | Serves: 16

Ingredients

• 3 eggs at room temperature

• 3/4 c sugar

• 1 2/3 c whole milk

• 1 c extra virgin olive oil

• 2 Tbsp lemon juice

• 2 tsp lemon zest

• 1½ c flour, plus a little more for dusting the pan

• ½ c cornmeal, coarse is better

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Directions

1. Preheat the oven to 350°. Coat a 9-inch round cake pan with oil, then sprinkle flour over it, tapping the bottom and sides until covered.

2. In a bowl, whisk the eggs and sugar until blended well. Add milk, olive oil, lemon juice and zest. Stir well.

3. In a separate bowl, whisk together the rest of the ingredients. Add the liquid mixture to the dry ingredients, stirring until blended. Take care not to overmix; allow lumps.

4. Pour batter into the cake pan. Place in center rack of oven. Check after 40 minutes. Cake is done when a toothpick inserted into the middle comes back clean or with just a few crumbs. Remove from oven and let cool on a rack.

5. Run a knife around the perimeter and invert onto a serving plate. Serve with fruit, lemon curd, or eat it plain. Mangia!

Notes

• Zest the lemon first, then cut it for juicing.

• Bring cold eggs to room temperature quickly by placing whole eggs in a bowl of warm water.

• An alternative to pound cake that uses cornmeal for a denser taste and olive oil instead of butter. Serve it with seasonal fruits or lemon curd.

Nutrition: (per serving) Calories: 240 kcals | Total Fat: 15 g | Saturated Fat: 3 g | Sodium: 113 mg | Carb: 22 g | Protein: 4 g | Fiber: 1 g.

Providence Heart Guide 2018
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