Lemon Polenta Cake
2 ⅔ Cups Brown Sugar
1 Pound Butter, Room Temperature
6 Eggs, Room Temperature
5 Cups Almond Meal
2 Cups Fine Cornmeal
2 Teaspoons Baking Powder
½ Teaspoon Salt
6 Lemons, Juiced And Zested
¾ Cup Superfine Sugar
Step 1 Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 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.
Step 6 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.