Ingredients:

  • 175g fine polenta (cornmeal)
  • 175g almond flour
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 200g unsalted butter, softened
  • 200g granulated sugar
  • 3 large eggs
  • Zest of 3 lemons
  • 125ml buttermilk
  • 100g powdered sugar, sifted
  • 3 tablespoons limoncello liqueur
  • 1 tablespoon lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the polenta, almond flour, baking powder, and salt.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared springform pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before releasing it onto a wire rack to cool completely.
  8. While the cake is cooling, whisk together the powdered sugar, limoncello liqueur, and lemon juice until smooth.
  9. Once the cake is completely cool, place it on a serving plate. Slowly pour the limoncello glaze over the cake, allowing it to drip down the sides.
  10. Let the cake sit for at least 30 minutes to allow the glaze to soak in.