Lemon Polenta Cake

Recipe View Preheat your oven to 300°F (150°C). (5 minutes) Line the bottom of a 10-inch springform pan with parchment paper to prevent sticking.

Recipe View In a large bowl, cream together the softened butter and turbinado sugar using an electric mixer until the mixture is light and fluffy. This may take 3-5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Recipe View In a separate bowl, whisk together the almond flour, cornmeal, baking powder, salt, and lemon zest. (2 minutes) Gently fold this dry mixture into the wet ingredients until just combined. Be careful not to overmix.

Recipe View Pour the batter into the prepared pan, spreading evenly. (1 minute) Bake in the preheated oven for 90-120 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown.

Recipe View While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice and superfine sugar. (1 minute) Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. (5 minutes) Allow the syrup to reduce slightly, becoming a bit thicker. Remove from heat.

Recipe View Once the cake is out of the oven, use a wooden skewer or toothpick to poke holes all over the top. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in. (5 minutes) Let the cake cool completely in the pan before removing and serving.