Polenta Pound Cake With Elderflower Crème Anglaise

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3 cups all-purpose flour

1 cup polenta

1/2 teaspoon salt

2 cups sugar

3 sticks ( 3/4 pound) unsalted butter, softened

6 large eggs

1/2 cup orange-flower water (see Note)

1 tablespoon finely grated orange zest

Elderflower Crème Anglaise

Mixed fresh berries, for serving

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