Line base of a 9-inch springform pan with parchment paper and grease sides with butter.
Combine almonds, cornmeal and baking powder in a bowl and set aside.
In another bowl beat butter and superfine sugar until pale (I used a hand mixer).
To the butter/sugar mixture add some of the almond/cornmeal mixture, followed by 1 egg, and continue to beat.
Alternately add the almond/cornmeal mixture followed by an egg until it is all incorporated, beating the whole time.
Beat in the lemon zest.
Scrape batter into prepared pan and bake for 40 minutes.
Test using a cake tester, the cake will be done, but might seem a bit "wobbly", the cake should be shrinking away from the side of the pan.
Remove and set on a wire rack (leave the cake in the pan).
Make your simple syrup by combining the lemon juice and icing sugar in a small saucepan.
Bring to a boil and cook until all the sugar is dissolved.
Prick the top of the cake all over with a cake tester.
Pour the warm syrup over the cake.
Let cool completely before removing from tin.
Slice, and if desired garnish with powdered icing sugar and berries.
This recipe was adapted from Nigella Lawson's Lemon Polenta Cake
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