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Yields8 Servings
 2 large eggs
 1 ½ cups Sugar
 1 cup Yogurt, whole milk yogurt
 1 cup VSOP Lemon Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 2 cups All-Purpose Flour, unbleached
 ½ cup Cornmeal, stone ground if possible
 2 tsp Baking Soda
 1 tsp Fine Sea Salt
1

Preheat the oven to 350 degrees Fahrenheit. Grease a 9"x9" baking pan with Lemon EVOO. In a large bowl combine the sugar, eggs, yogurt, vanilla, and Lemon Extra Virgin Olive Oil. Whisk until pale and well combined.

2

Whisk the dry ingredients together and add to the wet ingredients. Mix until just combined.

3

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, and invert onto a rack and cool fully before serving. Enjoy!

Ingredients

 2 large eggs
 1 ½ cups Sugar
 1 cup Yogurt, whole milk yogurt
 1 cup VSOP Lemon Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 2 cups All-Purpose Flour, unbleached
 ½ cup Cornmeal, stone ground if possible
 2 tsp Baking Soda
 1 tsp Fine Sea Salt

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Grease a 9"x9" baking pan with Lemon EVOO. In a large bowl combine the sugar, eggs, yogurt, vanilla, and Lemon Extra Virgin Olive Oil. Whisk until pale and well combined.

2

Whisk the dry ingredients together and add to the wet ingredients. Mix until just combined.

3

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, and invert onto a rack and cool fully before serving. Enjoy!

Lemon EVOO Polenta Cake