Ingredients

• 2 cups Unbleached White All-Purpose Flour
• 6 Tbsp Yellow Corn Polenta
• 1/2 tsp Sea Salt
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 cup Sugar
• 1/2 cup Oil
• 1-1/3 cups Buttermilk
• 2 Eggs
• 1 Lemon's Zest
• 1-1/2 cups Marionberries

• 3 to 4 Tbsp Lemon Juice
• 2 cups Powdered Sugar

Instructions

1. Whisk wet ingredients and sugar together in medium metal bowl.
2. Sift and add dry ingredients.
3. Fold in lemon zest.
4. Scoop into oiled cake pan or cupcake pan and drop marionberries on top.
5. Bake at 350°F; 40-45 minutes for a 9-inch round cake or 15 - 20 minutes for cupcakes.

1. Whisk together lemon juice and powdered sugar for the glaze.
2. When cake has cooled completely, pour glaze over cake or cupcakes.
   
   
   
   Serves 12 (makes 12 cupcakes or one 9-inch round cake).