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1
Preheat the oven to 325F.
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2
In a large bowl and using an electric hand whisk or electric mixer, beat the butter and sugar until pale and fluffy, then add the ground almonds and combine.
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3
Beat in the eggs one at a time.
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4
Next, add the lemon juice and zest, polenta, baking powder and a pinch of salt.
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5
Spoon the mixture into a 9in round cake tin (not loose bottomed, 2in deep, lightly buttered and lined with baking parchment) and level out with the back of a spoon.
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6
Bake on the centre shelf of the oven for 1 hour 10 mins or until the cake is firm to the touch and a metal skewer comes out clean.If the cake appears to be browning too much towards the end of the cooking time, cover the top loosely with aluminium foil.
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7
When the cake is nearly ready, make a syrup by gently heating the lemon juice, zest and the sugar until the sugar has dissolved, then bubble the mixture for a couple of minutes until slightly syrupy.
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8
When the cake is cooked, take it out of the oven and drizzle two-thirds of the warm syrup over the top of the cake while it is still in the tin.
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9
Leave the cake to cool before turning out and slicing.
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10
Serve drizzled with a little of the extra syrup.
