1 3/4 sticks of butter
3 lemons juiced and zested
2 cups Almond meal ground
3/4 cups polenta/cornmeal
1 1/4 tsp baking powder
1 cup Sugar
1/2 tsp salt
1 1/4 cup powdered sugar
Oven at 350
Butter and sugar together
Mix dry ingredients in
Then add lemon zest as the last step
I also let the batter sit for about 20-30 mins before putting in the oven. I think it helps the hard polenta soak up the liquids/fat before the baking begins and makes it an overall softer cake. Also seems to let the lemon zest oils get into the batter more.
Make a syrup with the lemon juice from the 3 lemons and powdered sugar in a pan, so just melt the sugar for a few moments until liquid- stays liquidy
Pour this syrup over the top of the hot cake when it comes out and let cool. This brightens things up.
You can make this in a round breakaway pan or a ceramic dish.
check it with a toothpick to see when it’s done about 40 minutes