ricotta polenta cake with lemon-rosemary syrup Recipe! -

A moist and flavorful ricotta polenta cake infused with lemon and rosemary, topped with a bright, aromatic syrup.

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in ricotta cheese, vanilla extract, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into the prepared cake pan and spread evenly.
Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the syrup: In a small saucepan, combine sugar, water, lemon juice, and rosemary sprigs. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 5-7 minutes, then remove from heat and let steep for 15 minutes. Remove rosemary sprigs.
Once the cake is out of the oven, let it cool in the pan for 10 minutes before inverting it onto a wire rack.
While the cake is still warm, pour the lemon-rosemary syrup over it, allowing it to soak in.
Let the cake cool completely before serving.

Ensure your ricotta cheese is well-drained for a less dense cake.
You can substitute dried rosemary if fresh is unavailable, but use less (about 1/2 teaspoon).
The cake can be stored at room temperature for up to 3 days.