Lemon Polenta Cake

Process

1. Cake
   1. Beat the butter and sugar together until pale and whipped
   2. Mix together the almonds, polenta, baking powder
   3. Gradually add, alternating, the dry mix and eggs to the butter-sugar mix, beating continuously.
   4. Beat in the lemon zest
   5. Into a loaf tin
   6. Bake for 40 minutes at 180C - until a knife comes out cleanish, but the cake might still be a bit wobbly
2. Syrup
   1. Boil together the lemon juice and icing sugar until the sugar is dissolved
   2. Prick the top of the cake all over, pour over the warm syrup in batches - allowing soakage time between batches