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POLENTA POUND CAKE

(Makes 1 loaf cake)

This is a great year round cake that can be served with any seasonal fruit.

4 oz. unsalted butter

1 cup sugar

Finely grated zest of 1 lemon

3 eggs

1 tsp. vanilla

1/2 tsp. almond extract

1/2 cup sour cream

1/2 cup yellow cornmeal

1 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup pine nuts

Confectioners' sugar

Mexican Vanilla by Molina

Preheat oven to 350-degrees F.

Grease a 5x8-inch loaf pan.

With a mixer, cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes.

Add the eggs, one at a time.

Add the vanilla, almond extract, and sour cream.

Add the cornmeal, flour baking powder, and salt.  Mix well to combine.

Spoon the batter into the prepared loaf pan.

Scatter the nuts over the top and gently press them into the batter.

Bake 1 hour or until golden brown and a cake tester comes out clean.

Remove from oven and allow to cool 10 minutes then turn our onto a wire rack.

Dust the top with confectioners' sugar.

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