2 lemons (grate the crust, juice save for the topping)
125 g sugar
Heat the oven to 160C. Butter and base line a 23cm springform tin. Beat together the butter and sugar until light and fluffy. Add the eggs one by one and beat between each addition. Add polenta, ground almonds and baking powder. Mix in the lemon zest and juice.
Bake for about 40 minutes until the cake is golden.
Make the topping by warming the lemon juice with the sugar until the sugar has melted. Serve the cake warm cut in slices with a drizzle of lemon topping.