Citrus Shortcake

• 3/4 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 tablespoon grated orange rind
• 1 tablespoon fresh orange juice
• 4.5 ounces all-purpose flour (about 1 cup)
• 2 tablespoons yellow cornmeal
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup low-fat buttermilk
• Cooking spray

1. Preheat oven to 350u0b0.
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
3. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.

sugar, butter, eggs, orange rind, orange juice, flour, yellow cornmeal, baking powder, baking soda, salt, lowfat buttermilk, cooking spray

Taken from www.myrecipes.com/recipe/citrus-shortcake (may not work)