Ingredients:
8 ounces unsalted butter
1-2 teaspoons gluten free-flour blend or all-purpose flour
1 cup sugar or sweetener of choice
2 cups almond flour
3 large eggs
½ teaspoon vanilla extract
¼ cup Meyer lemon juice
2 tablespoons finely grated lemon zest
½ cup medium-grind polenta
1 teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon ground cardamom

Directions:

  1. Preheat oven to 325 degrees and place rack in the middle.
  2. Place the butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment; set aside. Use the butter wrappers to grease the inside of a 9-inch springform pan and sprinkle with flour, rotating to coat the bottom and sides of the pan; discard the excess flour. Cut a circle of parchment paper to fit the bottom, place inside the pan and set aside.
  3. Add the sugar to the butter and mix at high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl once or twice. Add the almond flour and mix slowly.
  4. Add the eggs, one at a time, beating thoroughly to combine, scraping down the sides of the bowl before adding the next. The batter should have a light, mousse-like texture.
  5. Remove the bowl from the mixer. Using a large spoon or rubber spatula, gently fold in the vanilla, lemon juice, and zest. Add the polenta, baking powder, salt, and cardamom, continuing to fold in carefully.
  6. Spoon the batter into the prepared pan and smooth out the edges. Set the cake pan on a rimmed baking sheet and bake 45-50 minutes, until the top is golden brown and the center is set.
  7. Remove the cake from the oven and let sit for 10 minutes. Run a butter knife around the edge of the cake to loosen then remove the sides of the pan. Leave the cake on the bottom of the springform pan, place on a rack and let cool completely.

Serves 8-10