Categories: Cakes 
      Yield: 12 servings 
  
      1 c  Cornmeal;yellow or white 
           Preferably stone ground,plus 
           More for preparing pan 
    1/2 c  Flour 
  1 1/2 ts Baking powder 
    1/4 ts Salt 
      1 c  Sugar 
    1/4 c  Oil;plus more for preparing 
           Pan 
      2 tb Butter;softened 
      2    Eggs;large plus 
      2    Egg whites 
    1/2 c  Yogurt;nonfat plain 
  1 1/2 tb Lemon;zest grated 
      1 tb Lemon juice,fresh 
    1/2 ts Lemon extract 
      1 c  Berries;fresh or frozen, 
           Strawberries,blueberries,or 
           Raspberries 
    1/4 c  Black currant liqueur,such 
           As Creme de Cassis 
  
  Line bottom of 10" round cake pan with parchment or 
  wax paper.Lightly oil pan an dust with 
  cornmeal,shaking out excess.. Sift together 
  cornmeal,flour,baking powder and salt in medium bowl 
  and set aside.. Whisk togethersugar,oil and butter in 
  large mixing bowl until well combined.Add eggs and egg 
  whites,one at a time,stirring until just combined.Stir 
  together yogurt,lemon zest,lemon juice,and lemon 
  extract in small bowl.Fold in dry ingredients until 
  just combined.Do not overmix.. Spoon batter into 
  prepared pan and smooth top with rubber spatula.Bake 
  at 350~F until cake is golden and wooden pick inserted 
  into center comes out clean,about 40 minutes.Cool cake 
  on rack 10 minutes.Invert cake onto platter,peel off 
  paper and cool completely.( Cake can be made ahead to 
  this point and refrigerated,wrapped in plastic,up to 3 
  days.) Toss berries with black currant liqueur.Cut 
  cake into wedges and serve topped with berries.Makes 
  12 servings.