lemon polenta cake

Ingredients

• Servings: 1
• 2 2/3 cups sugar
• 1 pound butter, room temperature
• 6 eggs, room temperature
• 5 cups almond meal
• 1 1/3 cups fine cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 lemons, juiced and zested
• 3/4 cup superfine sugar

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat an oven to 300 degrees f (150 degrees c). line the bottom of a 10-inch cake pan with parchment paper.
• beat the sugar and butter with an electric mixer until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
• in a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. gently fold it into the butter mixture, stirring just until combined.
• pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
• while the cake is baking, combine the lemon juice and superfine sugar in a saucepan. bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. remove from heat.
• remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. pour the lemon syrup over the surface. allow the cake to cool in the pan completely before serving.