Citrus Shortcake

This is one of those Cooking Light recipes that's been flagged for more than a year, and I finally decided to make it for dessert this weekend. We had oranges in our refrigerator, and I thought this cake would with the last of the whipping cream (and a bit of sugar and orange zest, of course).

Citrus Shortcake
3/4 cup sugar
1/4 cup butter, softened
2 large eggs
1 Tbsp. orange zest
1 Tbsp. orange juice
1 cup flour
2 Tbsp. cornmeal
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup buttermilk

Preheat oven to 350ºF. Beat sugar and butter together until well combined. Beat in eggs, one at a time. Beat in orange zest and juice until well combined.

In separate bowl, combine flour, cornmeal, baking powder, baking soda and salt. Gradually alternate adding flour mixture and buttermilk to the sugar mixture, starting and ending with the flour. Pour into a greased 9 x 9 metal baking pan coated with nonstick spray. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. Cut into 8 or 9 servings and top with desired deliciousness. (My option was a citrus whipped cream.) Serves 8 or 9.