Lemon polenta cake

Tags: cake
. 6 steps
450g butter   beat until light and fluffy Grease and line a round 23cm diameter tin, and pour in batter. Bake in a moderately slow oven 50–60 minutes or until the cake is golden and risen. Half way through the cooking, loosely cover the cake with foil to stop it browning too much.
450g castor sugar
2 teaspoons vanilla essence
6 eggs   beat in one by one
225g polenta   fold in
1.5 teaspoons baking powder
450g ground almonds
4 lemons' zest   mix in
1 lemon's juice
Optionally, make a syrup by warming 4 tablespoons of limoncello with 3 tablespoons of icing sugar, until the icing sugar has melted. Serve the cake warm cut in slices with a drizzle of syrup.