Rustic Lemon Cake

• 1 Cup Semolina Flour
• 2 Cups All-purpose Flour
• 1/2 Cup Coarsely Ground Cornmeal
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Cups Sugar
• 1/2 Cup Candied Lemon Peel
• 1 Tbsp Finely Chopped Fresh Rosemary
• 1 Cup Olive Oil
• 4 Large Eggs
• 1/2 Tsp Vanilla  
• 1/2 Tsp Lemon Extract
• 1 Cup Greek Yogurt

1. Preheat oven to 350 degrees F.
2. Lightly grease and flour a 9x12inch cake pan.
3. Place the flours, corn meal, baking powder and soda, and salt in one bowl.
4. In another bowl, mix together the sugar, lemon zest and stir to mix.
5. Using a hand mixer, add the oil to the sugar and mix on medium speed.
6. Add the eggs one at a time, then the extracts and beat until well mixed.
7. Add half the flour mixture to the eggs, then half the yogurt and beat until mixed, then add the rest of the flour mixture and yogurt and mix just until blended.
8. Pour the batter into the cake pan, and spread evenly with the back of a spoon, then bake for about 1 hour, or until a cake tester comes out clean.
9. Cool the cake 10 minutes, then carefully run a knife around the pan and turn it over onto a plate.
10. Cool to room temperature before slicing.