Line a loaf tin with baking paper and grease well, if you don't have a loaf tin you could use a 9inch round springform tin. Pre heat the oven to180°C / 350°F / gas 4.
Cream the butter and sugar together.
In a separate bowl mix together the almonds, polenta and the baking powder.
Beat some of this mixture into the creamed butter and sugar, followed by an egg. Do this until all your mixture and eggs are in the bowl.
Beat the lemon zest into the mixture and once ready spoon the mixture into your prepared tin and cook for about 40-45 minutes.
Use a skewer in the centre of your cake and if it comes out clean then it's ready. Remove your cake from the tin and put on a wire rack to cool.
Make your drizzle by boiling together the lemon juice and icing sugar together in a saucepan. Once the icing sugar has dissolved into the juice it is ready.
Prick the top of your cake all over with a cocktail stick. Place a wide bowl or baking paper under your wire rack and pour your drizzle all over the cake.
Leave to cool and for the drizzle to soak into the cake for as long as possible as this will make it very moist.
Cut up into slices and serve with crème fresh or mascarpone and enjoy!
