Almond Polenta Cake

I made this cake for a dinner party with my girlfriends, and it was a crowd hit! I got the recipe from Yoga Journal.

INGREDIENTS
3/4 C softened unsalted butter 1 C granulated sugar
2 large eggs 1 t almond extract
1 t grated lemon zest 1 1/4 C all-purpose flour
3/4 C stone-ground polenta 1 t baking powder
1/4 t salt 3/4 C buttermilk
Powdered sugar and almonds for garnish and glaze


PREPARATION
1. Preheat oven to 350. Butter and flour a bundt pan. I used a regular cake pan but would recommend the bundt pan.

2. Beat butter and sugar until smooth. Add the eggs individually, betain well after each. Stir in almond extract and zest.

3. In a small bowl, add the flour, polenta, baking powder, and salt. Stir half the flour mixture into the butter mixture. Add the buttermilk, then the remaining flour blend. Mix. Scape the batter into the prepared pan and bake 40-50 minutes, or until a toothpick comes out clean.

4. Cook cake in pan for 10 minutes, and then invert it onto a cooling rack. Remove pan and cool cake completely.

5. Mix together powdered sugar with a little water for glaze and drizzle over cake's top. Garnish with almonds. (I opted to forgo the glaze + almonds and serve with fresh strawberries.)

This cake has a unique and tasty flavor!