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1
Preheat the oven to 325.
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2
Butter and flour a 9-by-5-inch metal loaf pan.
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3
In a medium bowl, whisk the 1 3/4 cups of cake flour with the polenta and salt.
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4
In a large bowl, using an electric mixer, beat the softened butter with the sugar at medium-high speed until pale and fluffy, about 2 minutes.
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5
Add the eggs one at a time, beating well between additions.
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6
Beat in the vanilla extract and lemon juice.
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7
Gradually add the flour mixture to the egg mixture, beating the batter at low speed until just incorporated.
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8
Scrape the batter into the prepared loaf pan and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out with a few moist crumbs attached.
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9
Turn the pound cake out onto a rack and let it cool until warm.
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10
In a small saucepan, combine the honey with the water and rosemary sprigs and simmer over moderate heat for 2 minutes.
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11
Let the syrup cool to room temperature, about 15 minutes.
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12
Discard the rosemary sprigs.
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13
While the cake is still warm, lightly brush the top of the cake with the rosemary syrup.
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14
In a medium bowl, whisk the mascarpone with the cream, sugar and vanilla-bean seeds.
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15
Using a serrated knife, cut the pound cake into thick slices and transfer to plates.
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16
Top each slice with a large dollop of mascarpone, drizzle with the rosemary syrup and serve with sliced figs, if using.
