Ingredients
For the Cake:
- 200g unsalted butter (softened)
- 200g caster sugar
- 3 large eggs
- 200g ground almonds
- 100g polenta
- 1½ tsp baking powder
- Zest of 2 lemons
For the Lemon Syrup:
- Juice of 2 lemons
- 125g icing sugar
Instructions
- Preheat oven to 180°C (350°F) and grease a 20cm cake tin.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Fold in ground almonds, polenta, and baking powder.
- Stir in lemon zest until evenly combined.
- Pour batter into the prepared tin and smooth the top.
- Bake for 40–45 minutes until golden and set.
- Meanwhile, heat the lemon juice and icing sugar until dissolved.
- Once baked, prick the cake with a skewer and pour syrup over.
- Allow to cool before removing from the tin and serving.
Notes
- Use fresh lemons for the best flavor.
- Do not skip the syrup; it ensures moisture.
- Let the cake cool completely before slicing.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British / European
- Diet: Gluten-Free