1/2 cup finely ground cornmeal*

1/2 cup whole wheat pastry flour*

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

   Sift these together into a bowl

1 stick unsalted butter*

1 cup sugar

   Cream together

Zest from 1 lemon

1 teaspoon vanilla

   Beat in

2 eggs*

   Beat in one at a time

1 cup buttermilk*

   Beat in

Add flour mixture in 3 batches beating to incorporate each batch

Pour batter into prepared 9" round cake pan

Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean.

Let cool for 10 minutes and remove from pan if desired.

Poke a few holes in the top of the cake and pour lemon syrup over.

Cool and served topped with sour cherry* sauce and a dollop of creme fraiche* or toppings of your choice.

Serves 8 - 10.

Juice from the lemon you zested

Equal amount of sugar

   Heat until sugar is dissolved, then simmer 3 minutes to thicken.  Cool before pouring over cake.

2 cups sour cherries*, chopped (may be fresh or frozen)

1/4 cup sugar

1 tablespoon corn starch dissolved in 1 tablespoon water

   Combine all and simmer for 2 minutes until cherries are cooked and sauce is slightly thick.  Cool to room temperature.