Ingredients
Scale
For the cake
- 7 oz. (200g) butter
- 1/2 cup (100g) sugar
- 1/4 cup (60g) brown sugar
- 3/4 cup (100g) all-purpose flour
- 7 oz. (200g) polenta
- 1 1/2 tsp. baking powder
- 3 eggs
- zest of 2 lemons
- juice of 1 lemon
- 1 tsp. dried lavender, milled
For the syrup
- juice of 2 lemons
- 1 1/8 cup (125g) sugar
For the decoration
- confectioner’s sugar
Instructions
- Line a 9 inch (23cm) springform tin with baking parchment and grease the sides. Preheat the oven to 350˚F (180°C).
- In a large bowl beat the butter and sugar on high speed until pale and fluffy for about 3-5 minutes. In a separate bowl mix flour, polenta and baking powder. Add some of the flour mix alternating with one egg at a time and mix well after each addition. Continue until all eggs and flour is in the batter. Add lemon zest, juice and the dried lavender and mix. Transfer the batter to the prepared springform tin and even out the surface. Bake for 40 minutes or until toothpick inserted in center comes out clean. Transfer from the oven to a wire rack, but leave in the tin.
- Make the syrup by bringing the lemon juice and sugar in a small saucepan to a boil. Once the sugar has dissolved, let it boil for about one minute more and then you’re done. Prick the top of the cake all over with a wooden skewer and pour the warm syrup over the cake and let cool completely in the tin. Dust with confectioner’s sugar before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12