Lemon Cornmeal Poundcake

We have officially entered Spring and even though that's not a guarantee for good weather, it makes me so happy to see the tulips and daffodils starting to poke out of the ground.  I am also very excited about the fact that it means sales on delicious, sweet strawberries in the stores.  To make use of some of those strawberries, this pound cake is an excellent alternative to the traditional strawberry shortcake.  It has a complex flavor and rustic crumb from the cornmeal and is moist from the ricotta (see about making your own) and is great with berries and whipped cream or just plain sliced. 

Lemon Cornmeal Poundcake
cooking spray
1 tablespoon cornmeal
1 cup sugar
1 stick (8 tablespoons) butter, softened to room temperature
Grated zest of 1 lemon (about 2 teaspoons)
1 teaspoon vanilla extract
3 eggs
1cup ricotta cheese
1 cup all purpose flour
1/2 cup cornmeal
1/2 cup stone ground grits or polenta (a really coarse cornmeal--for a less grainy texture, use an additional 1/2 cup cornmeal)
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 325 degrees.  Coat a loaf pan with cooking spray and dust with cornmeal.  In a large bowl, combine butter, sugar, lemon zest and vanilla extract.  Beat with an electric mixer at medium speed until light and fluffy.  Add eggs, 1 t a time, beating well after each addition.  Beat in ricotta cheese.

Combine flour, cornmeal, grits, salt and baking soda.  Stir into to wet ingredients and stir just until combined.  Pour into prepared loaf pan.  Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 15 minutes on a wire rack.  Remove from pan and cool completely on rack.

Recipe adapted from The Best of Cooking Light