📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This prevents sticking and makes removing the cake easier.
2. In a medium bowl, whisk together the polenta, almond flour, baking powder, and salt. Make sure to get rid of any clumps! This ensures even distribution of the ingredients. Ahh, this takes me back to when my daughter and I would spend all day baking.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Use an electric mixer for best results. This step is crucial for creating a tender cake.
4. Beat in the eggs one at a time, then stir in the lemon zest and lemon extract. Oh, I love the smell of fresh lemon!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can result in a tough cake. You want to mix until just combined, dont overdo it!
6. In a small saucepan, combine the lemon juice and honey. Heat over low heat until the honey is dissolved. Remove from heat and let it cool slightly. Set aside for glazing.
7. Pour the batter into the prepared springform pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.
9. Once the cake is completely cool, brush it with the lemon-honey glaze. This adds moisture and enhances the lemon flavor. Don't skip this step!
10. Garnish with fresh berries and a dusting of powdered sugar, if desired. Slice and serve. Enjoy!