Polenta Pound Cake With Mascarpone And Rosemary

Name: Polenta Pound Cake With Mascarpone And Rosemary
Ingredients: 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)