Lemon Polenta Cake

12 tablespoons (1 1/2 stick) unsalted butter
3/4 cup sugar
3 large eggs
1 1/4 cup cake flour
2 teaspoons baking powder
1/2 cup polenta
6 teaspoons lemon zest
2 teaspoons lemon extract
1/4 teaspoons salt

Preheat oven to 350 F. Beat butter and sugar till light and fluffy, add eggs one at a time. Sift flour, baking powder and salt over butter and mix. Stir in polenta, lemon zest and lemon extract. Bake in a 9 inch cake pan for 40 min. Serve with fresh cream and berries.

Note: Kindly donated by San Francisco pastry chef Greg Leone.

Servings: 12

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