Lemon Rosemary Cornmeal Cake

Ingredients

• 1 stick butter – room temperature
• 1 C brown sugar
• 1 C yellow cornmeal
• ¾ C flour
• 1 tsp baking powder
• ¾ tsp salt
• 2 large eggs
• 1 egg yolk
• ⅔ C milk
• 2 tsp vanilla bean paste
• 1 Tbsp fresh rosemary finely chopped
• zest of 1 medium lemon
• ¾ C brown sugar
• ¾ C water
• ½ C whole rosemary leaves
• 1 lemon juiced
• 1 C heavy cream
• 1 Tbsp 10X (powdered) sugar (optional)
• ½ tsp vanilla bean paste