4oz.unsalted butter, softened to room temperature(1 stick)
zest of 1 meyer lemon and 1 tangerine
3eggs, at room temperature
1 1/2teaspoonsvanilla extract
1cupall purpose flour
1/2cupplus 2 tablespoons stoneground cornmeal
1/2cupbuttermilk, yogurt or sour cream
Position a rack in the center of the oven and preheat to 350º.
Line an 8x4" loaf pan with a parchment paper sling; or grease and flour the pan.
In the bowl of a mixer fitted with the paddle attachment, cream together the butter, sugar and zests until the mixture is light and fluffy, 3-5 minutes. Beat in the eggs one by one. The mixture may look curdled; that's ok. Scrape down the sides of the bowl as needed.
Whisk together the flour, cornmeal, baking powder and salt in a medium bowl.
Add half the dries to the butter mixture, mixing on low to combine. Add the dairy, mixing to combine, and then the rest of the dries. Give the whole thing a hearty stir with a rubber spatula to make sure everything's well mixed, then spread evenly into the prepared loaf pan.
Bake until the top is golden and springs back to the touch, about 1 hour. A tester inserted should come out mostly clean. Cool completely.
The cake will keep, tightly wrapped, for several days.
Adapted from Deborah Madison's Vegetarian Cooking for Everyone.Nutritional values are based on one of eight servings.