Rosemary Polenta Pound Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 1/2 cups buttermilk
• 1 cup polenta
• 3 1/4 cups flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 tablespoons finely chopped fresh rosemary leaves
• 12 ounces unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 eggs

Recipe

• 1 mix together buttermilk and polenta; let soak for 45 minutes.
• 2 preheat oven to 350°. butter and flour two 8-inch tube cake pans (bundt pans work well).
• 3 sift together flour, baking powder, baking soda and salt. stir in rosemary.
• 4 cream together butter and sugar until and fluffy. add eggs 1 at a time, beating well after each addition. fold polenta and dry ingredients alternately into creamed mixture, in 3 additions.
• 5 divide batter between prepared pans.
• 6 bake about 40 minutes, or until a toothpick inserted into cake comes out clean.
• 7 let cakes cool 5 minutes before turning out on a wire rack to cool.