Grease and line a round spring-form cake tin.

Pre-heat the oven to 160C(320F) fan-forced.

Beat the butter and sugar together until pale and creamy.

Mix the almond meal, polenta and baking powder and beat some of this into the butter/sugar mixture, followed by one egg then alternate dry ingredients and eggs beating constantly.

Finally, beat in the lemon zest and transfer the mixture to the cake tin and bake for about 40 minutes.

Remove the cake from the oven but leave it in the tin on a wire rack.

Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan. Once the sugar has melted it's ready.

Prick the top of the cake all over with a cake tester and pour the warm syrup over the cake.

Leave it to cool before removing it from its tin.