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Cake-Lemon & Vanilla Farm Cake




Source of Recipe


recipecircus/ ann ring


Recipe Introduction


Source of Recipe
Marcy Goldman

Recipe Introduction
This non-yeasted, slightly sweet bread is great breakfast fare-somewhat of a cross between a bread, quick bread and a muffin. Combining lemon and vanilla is a great flavor partnership-featuring the slight tang of lemon along with the gentle notes of vanilla to round things out. Makes one large company cake or two smaller loaves. This cake ages well and can be toasted as it firms up, a couple of days later.



List of Ingredients






½ cup unsalted butter, melted
½ cup oil
2 eggs
1 ½ cup sugar
2 cups buttermilk
1 tsp. Nielsen-Massey Vanilla (pure vanilla)
3 cups all-purpose flour, preferably unbleached
1/2 cup stoneground cornmeal
1 T. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
zest of one lemon, finely minced
1 cup of frozen blueberries







Recipe



Preheat over to 350° F. Line the bottom of a 9 inch springform pan with parchment paper. Lightly grease pan sides. Alternately, grease two 8 1/2 by 4 inch loaf pans. In a large bowl, whisk together the butter, oil, eggs, sugar, buttermilk and vanilla.

In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt and lemon zest. Fold dry ingredients into batter, then gently fold in berries. Mix well but gently so as not to break up berries. Spoon into prepared pan(s).


Bake until cake tests done, top will be lightly golden and slightly cracked. About 55 minutes for the large cake, 40-45 minutes for the loaves.


Freezes well. Serve plain or, as cake ages, can be toasted and offered with butter.

YIELD: 12-16 Servings