Instructions
1. Preheat the oven to 375F.

2. Butter and flour a 12-inch cake pan. Line the bottom of the pan with parchment paper.

3. Beat the butter and sugar together until pale and light.

4. Stir in the ground almonds and vanilla.

5. Beat in the eggs one at a time, allowing each egg to incorporate fully before adding another.

6. Fold in the lemon zest, lemon juice, polenta flour, baking powder, and salt.

7. Spoon into the prepared tin and bake in the preheated oven until set and a toothpick inserted in the center comes out clean but slightly moist, about 45-50 minutes. The cake will be deep brown on top.

8. Cool the cake 10 minutes in the pan. Run a knife around the edges of the pan to loosen the cake and carefully turn out onto a wire rack to cool completely.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 10 Servings
     http://fooddownunder.com/cgi-bin/recipet.cgi?r=198

notes: 

Cuisine:   Italian

Main Ingredient: