Polenta Pound Cake

 
Yield 1 loaf
¼ lb. (1 stick) butter
1 tsp. fresh lemon zest
1 cup sugar
3 eggs, separated
¼ tsp. baking soda
½ cup sour cream
½ cup cornmeal
1 cup flour
¼ tsp salt

Cream butter, sugar and zest.
Add egg yolks, beat until smooth.
Add remaining ingredients, and beat until smooth.
Whip egg whites until stiff and fold into cornmeal mixture.
Bake 350° 30 to 45 minutes.