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Old Fashion Cornbread Cake

1 cup South Texas Milling Whole Grain Yellow Cornmeal
½ cup all-purpose flour 
1 tbsp. cornmeal for dusting pan 
1 ½ tsp. baking powder 
¼ tsp. salt 1cup sugar 
¼ cup vegetable oil 
2 tbsp. butter, softened 
2 large eggs, plus 2 egg whites 
½ cup heavy cream 
2 tsp. grated lemon rind 
1 tbsp. fresh lemon juice
½ tsp. lemon extract 

Preheat oven to 350 degrees. Lightly grease round 10-inch cake pan, line bottom with wax paper and grease well. Dust with 1 tbsp. of cornmeal. In medium bowl, sift together 1 cup cornmeal and the flour, baking powder and salt. Set aside. In large bowl, beat together the sugar, oil and 2 tbsp. butter until well blended. Add the eggs and egg whites one at a time, gently stirring after each addition until just combined. In small bowl, stir together the cream, lemon rind, lemon juice and lemon extract, and then gently stir into sugar-egg mixture. Stir in the cornmeal-flour mixture just until blended. Be careful not to over mix. Spoon the batter into the prepared pan, smooth top with the back of spoon and bake in the preheated oven for 40-45 minutes or until the top is golden and a knife inserted in the center of the cakes comes out clean. Cool for 8-10 minutes on a wire rack, and then turn cake out onto a cake plate. Peel off waxed paper. Serve warm or at room temperature.