Yield: about 12 servings

Eating Well

This is a great company dessert when served with a mix of berries macerated in liqueur. Alternatively, this moist, lemony, cornbread-like cake can be served with a dollop of vanilla yogurt.

• 1cup yellow or white cornmeal
• 2large eggs plus 2 whites
• ½cup nonfat yogurt
• 1½TBS grated lemon zest
• 1TBS fresh lemon juice
• ½tsp lemon extract
• 1cup assorted fresh or frozen, thawed berries (strawberries, blueberries or raspberries)
• ¼cup black-currant liqueur (such as crème de cassis)

In a large mixing bowl, whisk together sugar, oil and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined. In a small bowl, stir together yogurt, lemon zest, lemon juice and lemon extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not over mix.

Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely. (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.)

Toss berries with black-currant liqueur. Cut the cake into wedges and serve, topped with the berries.