¾cupunsalted butter, softened(one and a half sticks)
¾cupsugar
3largeeggs
1 ½tablespoonslemon zest(from one lemon)
Lemon Glaze
½cuppowdered sugar
2 ½teaspoonslemon juice
Instructions
Preheat oven to 350 degrees. Coat a 9 inch round cake pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
In a bowl, whisk together the almond flour, cornmeal, baking powder, and salt; set aside.
In a large bowl, use a hand held mixer to beat together the butter and sugar until light and fluffy; about two minutes. Add in the eggs, one at a time, beating until fully incorporated. Stir in the lemon zest and then stir in the dry ingredients.
Pour the batter into the prepared cake pan and use a spatula to spread evenly. Bake for 35-40 minutes on the center rack. You will know the cake is done when a toothpick inserted in the center of the cake comes out clean.
Cool on a wire baking rack for 10 minutes. Then, use a butter knife to losen the edges of the cake from pan. Remove to wire rack and let cool completely.
Lemon Glaze
For the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cake.
Video
Notes
Be sure you are using almond flour and not almond meal for this recipe.
Use an organic lemon is possible since you will be using the lemon's zest.
Lemon Polenta Cake could also be made in a 9 x 9 inch baking pan or a springform pan.
To ensure that the cake releases easily, line the bottom of the pan with parchment and spray with nonstick spray.
If you don't want to add the lemon glaze, you can just dust the top of the cake with powdered sugar.
Store leftover cake in an airtight container in the refrigerator for up to a week, or freeze for up to a month.