Instructions: For cake: Preheat oven to 325 degrees. Cream butter, sugar and lemon zest until light and fluffy. Add almonds, vanilla, lemon extract, oil and eggs, and beat until well incorporated. Fold in polenta, cake flour, baking powder and salt, and combine thoroughly. Pour into a buttered and floured 10 inch cake pan.

Bake in preheated oven for 25 to 30 minutes until a toothpick inserted comes out clean. Allow to cool for 20 minutes, then remove from pan.

For berry sauce: Heat water and sugar in a saucepan over medium-high heat until sugar melts and a thick syrup is formed. As soon as first hint of brown caramelization shows, remove from heat and stir in lemon juice, then berries.

Spoon berries over wedges of polenta cake and serve.

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