Polenta Pound Cake With Mascarpone And Rosemary

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1 3/4 cups cake flour, plus more for dusting

1/2 cup polenta

Pinch of salt

2 sticks unsalted butter, softened

1/2 cup sugar

6 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 teaspoon freshly squeezed lemon juice

1/2 cup honey

3 tablespoons water

2 rosemary sprigs

1 cup mascarpone, at room temperature

1/2 cup heavy cream

2 tablespoons sugar

1/2 vanilla bean, split lengthwise and seeds scraped

Fresh figs, sliced, for serving (optional)

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