Polenta Pound Cake

I go crazy for a.) any new baking recipe, b.) something that incorporates almonds or almond extract, and c.) anything with lemon zest. I found this recipe while looking to Deborah Madison for inspiration for a simple yet delicious dinner party dessert and it met all of the above criteria. Give this cake a try if you are looking for something that isn't too sweet and is a little bit different...

Ingredients:

1/4 lb unsalted butter

1 c sugar

zest of 1 lemon (I recommend more than this)

3 eggs

1 tsp vanilla

1/2 t almond extract

1/2 c sour cream or yogurt (I used plain yogurt)

1/2 c plus 2 T cornmeal (I used polenta)

1 c flour

1/2 t baking powder

1/4 t salt

1/2 pine nuts (optional if you don't like nuts)

- Preheat oven to 350. Butter and flour loaf pan.

- Cream butter, sugar, zest until fluffy. Add eggs, then flavorings and yogurt.

- Stir in cornmeal, flour, bkg powder, and salt.

- Spoon batter into loaf pan, shake to remove air pockets.

- Scatter pine nuts on top and press them into the batter.

- Bake until golden and/or toothpick comes out clean (about 1 hour)

- Cool in pan for 10 minutes, then finish cooling on rack.

- I served it with vanilla frozen yogurt and raspberry sorbet and it was quite yummy. But also suggest fresh fruit (blueberries, raspberries, strawberries) and whipped cream or ice cream.