Citrus Polenta Cake

Because it's the weekend. Because it's raining. Because I needed to bake a cake. Just because.

Lemon Polenta Cake
Preheat the oven to 350F. Butter and flour a 9" cake pan.
1 stick of unsalted butter
2 tablespoons Italian olive oil
1.5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup polenta
4 eggs
3/4 cup sugar
zest 1 1/2 lemons

Melt butter. In a separate bowl whisk eggs and sugar until light in color and doubled in volume. Sift flour, polenta, baking powder and salt. Add butter and olive oil to eggs and fold in dry ingredients. Spoon into cake pan and bake 35 to 40 minutes. Remove from oven and let cool for 10 minutes in the pan.

Citrus Syrup
Heat 1/2 cup of water and 1/3 cup sugar with three or four strips of candied orange peel until sugar has dissolved. Add the zest of half a lemon and an optional tablespoon of Cointreau. Bring to a boil, and reduce until slightly thickened. Add the juice of one lemon. Pour over the polenta cake.
Serve the cake with whipped cream and fruit compote.