1/2 c. unsalted butter
2 1/4 c. powdered sugar
1/2 tsp. almond extract
3 eggs
1 1/2 c. all purpose flour
1 tsp. baking powder
1/2 c. corn meal, whole grain if possible

Beat butter until light and creamy using electric mixer. Beat in powdered sugar. Combine until fluffy. Add extract and eggs, one at a time, beating after each addition.

In a separate bowl combine flour, baking powder and corn meal. Stir until thoroughly combined. Add to butter mixture slowly. Beating well after each addition. Pour into greased 9 x 5 inch loaf pan.

Bake at 325 degrees for 50 minutes. Turn off oven. Let cake remain in oven for 1 hour. Remove from pan. Let cool.