polenta cake with homemade raspberry jam filling

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2 sticks unsalted butter, softened

1 1/2 cups sugar

4 whole eggs plus 4 egg yolks

1 teaspoon lemon extract

3/4 cups flour

3/4 cups cornmeal

3/4 teaspoons baking powder

1 teaspoon salt

1 cup homemade raspberry jam (or plum, strawberry or apricot preserves)

confectioner's sugar for dusting

1. Preheat your oven to 350*F. Grease and flour a 9-inch cake pan.
2. In the bowl of a standing mixer beat the butter and sugar until light and fluffy. Add eggs and yolks in 3 stages, beating well after each addition. Add lemon extract.
3. In a bowl, combine the flour, cornmeal, baking powder and salt. On low speed gradually add the flour mixture to the butter/sugar mixture. Mix just until blended. 
4. Pour batter into the prepared pan. Bake 45-50 minutes or until a toothpick inserted into the center comes out with a fine crumb.
5. Cool cake in the pan on a wire rack for 10 minutes. Carefully remove the cake from pan and transfer to a wire cooling rack to cool completely.
6. Slice cake in half horizontally. Spread preserves on bottom half of cake. Top with the other half, cut side down. Dust top of cake with confectioner's sugar. Serve immediately.

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enjoy!