Lemon-Lavender Polenta Cake

8 tablespoons butter

1/4 cup milk

1 vanilla bean, split lengthwise

1/3 cup plus 1 tablespoon yellow corn meal

1/3 cup plus 1 tablespoon self-rising flour

1/2 cup powdered sugar

3 eggs

2 tablespoons Armagnac

zest and juice from 1 lemon

1/2 tsp dried lavender

Heat oven to 350 degrees. Butter 8-inch round cake pan. Heat butter, vanilla bean, lavender and milk in saucepan until hot. Scrape vanilla bean seeds from pod into milk. Mix the flour, cornmeal and sugar in a separate bowl, whisk.

Whisk eggs in medium bowl and gradually whisk in hot milk mixture. Pour into flour mixture and stir until smooth. Add zest, lemon juice and Armagnac and stir until smooth. Spread into cake pan . Bake until golden and cake springs bake when pressed in center.Cool, and cut into wedges. Serve warm or cold with fresh sweetened berries and vanilla ice cream.