Polenta Pound Cake

• 2 sticks butter or half butter and half oil
• 1 tsp. finely chopped lemon zest (optional when almond/vanilla is used)
• 1 c. sugar
• 6 large eggs, separated
• 1/4 tsp. almond extract
• 1 tsp. vanilla extract (optional)
• 1/2 tsp. baking soda
• 1 c. sour cream
• 1 1/4 c. fine yellow cornmeal
• 2 c. all-purpose flour
• 1/2 tsp. salt

1. Heat oven to 325u0b0.
2. Grease 9-inch loaf pan; dust with 1/4 cup cornmeal.
3. Beat butter, lemon zest and sugar until mixture is light and fluffy, 10 minutes.
4. Beat in egg yolks, one at a time.
5. Add extracts, baking soda and sour cream; mix well.
6. Mix in 1 cup corn meal, flour and salt.
7. Beat egg whites until stiff, but not dry. Fold into batter and put in loaf pan.
8. Bake for 1 1/2 hours, or until tester comes out clean.
9. Cool on rack for 15 minutes.
10. Unmold cake.

butter, lemon zest, sugar, eggs, almond extract, vanilla, baking soda, sour cream, yellow cornmeal, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191674 (may not work)