Gluten Free Polenta Cake

Method

Beat softened butter and sugar until smooth. Add eggs one at a time, beating after each addition. Beat in lemon zest and almond extract. In a separate bowl, whisk together flour, cornmeal, baking powder and salt. Stir half the flour mixture into the batter. Stir in buttermilk, then the remaining flour mixture. Pour into a greased and parchment lined tube pan and bake at 350˚F for 50 to 60 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes and then invert and cool completely on a wire rack.