Lemony Polenta Cake

Directions

1. 1
   Preheat the oven to 325.
2. 2
   Butter a 9-inch springform pan.
3. 3
   Sift together the flour, polenta, baking soda and salt.
4. 4
   In a small bowl, combine the olive oil, lemon juice and vanilla.
5. 5
   In a large bowl, beat the eggs with the granulated sugar at medium speed until thick, about 3 minutes.
6. 6
   Gradually beat in the oil mixture and the lemon zest.
7. 7
   Gently fold in the dry ingredients just until blended.
8. 8
   Scrape the batter into the prepared pan and bake for about 50 minutes, or until the center springs back when lightly pressed.
9. 9
   Let the cake cool on a wire rack for 5 minutes.
10. 10
    Remove the side and let cool completely.
11. 11
    In a medium bowl, whip the heavy cream to soft peaks.
12. 12
    Transfer the cake to a serving plate and sift the confectioners' sugar over the top.
13. 13
    Serve with the whipped cream.