This moist and citrusy cake is a perfect dessert for spring, summer, or any season.
- 1 cup butter softened
- 2 lemons
- 2 limes
- 1 mandarin or clementine
- 1 cup granulated sugar
- 4 eggs room temperature
- 1 cup all-purpose flour
- 1 cup fine yellow cornmeal
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup lemon flavored whole milk yogurt
- 1/2 cup granulated sugar reserve for the citrus drizzle
Preheat oven to 350F
Grease a 9-in square pan with a little butter.
Grate the zest from all the fruits.
Put 2 tsp of the zest in a large bowl with the butter and sugar. Using an electric mixer, cream the butter and sugar until light in color and fluffy.
Add the eggs one at a time, and mix the batter after each one.
In a medium bowl, mix together the flour, corn meal, salt and baking powder.
Sift half the mixture over the butter mixture and blend well.
Fold the yogurt into the butter mixture and sift the remaining flour mixture on top and fold well.
Scrape batter into prepared pan and tap gently.
Bake for 20 minutes after which turn temperature down to 325F and bake for an additional 15 minutes or until toothpick inserted into center comes out clean.
Juice 1 lemon, 1 lime,1 mandarin and remaining zest into a bowl, mix in the sugar without letting in dissolve.
Poke about 20 holes in the cake using a skewer and spoon the citrus drizzle over it evenly. Let cool and enjoy!