Polenta Pound Cake - cooking recipe

Ingredients

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

Preparation

Heat oven to 325\u00b0.
Grease 9-inch loaf pan; dust with 1/4 cup cornmeal.
Beat butter, lemon zest and sugar until mixture is light and fluffy, 10 minutes.
Beat in egg yolks, one at a time.
Add extracts, baking soda and sour cream; mix well.
Mix in 1 cup corn meal, flour and salt.
Beat egg whites until stiff, but not dry. Fold into batter and put in loaf pan.
Bake for 1 1/2 hours, or until tester comes out clean.
Cool on rack for 15 minutes.
Unmold cake.