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This cake is a sort of Anglo-Italian amalgam.
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The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake.
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It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet.
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Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour.
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But there is more to it than that.
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By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time.
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If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
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Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork.
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Either way, consider it a contender for teatime comfort and supper-party celebration alike.
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For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter.
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Preheat the oven to 350 degrees F.
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Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
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Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
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Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes.
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It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan.
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Remove from the oven to a wire cooling rack, but leave in its pan.
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For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan.
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Once the confectioners' sugar has dissolved into the juice, you're done.
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Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its pan.
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Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place.
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Will keep for total of 5 to 6 days.
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Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month.
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Thaw for 3 to 4 hours at room temperature.
