Ingredients
Method
Preheat the oven to 350°F (175°C). Line or lightly grease a 9-inch springform pan.
Mix the dry ingredients: In a small bowl, combine ground almonds, fine polenta, baking powder, and salt.
Cream butter and sugar: In a large bowl, beat the softened butter and superfine sugar until pale and fluffy.
Add eggs: Add the eggs one at a time, mixing well after each addition.
Combine: Add the dry mixture in two additions, alternating with the milk. Do not overmix.
Add lemon zest: Fold in the lemon zest gently.
Bake: Pour the batter into the pan. Smooth the top. Bake for about 40 minutes, or until golden and a cake tester comes out clean.
Prick the cake: While still warm, poke small holes across the surface with a fork.
Make the syrup: In a small saucepan, heat lemon juice and powdered sugar until fully dissolved.
Soak the cake: Pour the warm syrup over the warm cake, letting it absorb slowly.
Cool completely before slicing. The cake becomes even better the next day.
Notes
- Always use fine polenta, not coarse cornmeal — it makes the crumb soft instead of gritty.
- This cake tastes even better the next day as the lemon syrup settles in.
- You can swap lemon with orange for a sweeter, softer citrus flavor.
- Serve with berries, powdered sugar, or a spoonful of whipped cream.