Lemon Cornmeal Cake with Strawberries and Whipped Cream

1 1/3 c. flour
1 c. cornmeal
1 c. sugar
2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 1/2 c. nonfat yogurt
3/4 c. butter, melted
1 Tbs. lemon zest
1 Tbs. lemon juice
1 1/2 tsp. vanilla
Mix all dry ingredients in one bowl, wet ones in another. Fold the wet ingredients into the dry. Butter and flour a 9" x 2" round cake pan. Put batter into pan, level top. Bake at 350 for 40-45 min. Unmold cake, serve dusted with confectionery sugar on top, with strawberries and a dab of whip cream.
This cake is a wonderful blend of the earthiness of the cornmeal and the tart fruitiness of the strawberries. And it is a snap to make as well. It is adapted from Tish Boyle's 'The Cake Book'.