Lemon-Honey Polenta Cake
1 1/2 c. butter, very soft
1/2 c. local honey, warmed
3 pastured eggs
2 c. almond flour or whole-wheat pastry flour
3/4 c. fine polenta
1 1/2 t. baking powder
zest of 2 lemons
syrup:
1/2 c. local honey
juice of 2 lemons
Preheat the oven to 350F. Beat the honey and butter until smooth and creamy. Beat in the eggs one at a time. In another bowl, combine the flour, polenta, baking powder, and lemon zest. Beat the wet ingredients into the dry without over mixing.
Pour the batter into a greased 9" cast-iron or square pan. Bake for 35-40 minutes, until the edges begin to pull away from the pan and the middle is set. Let stand for 20 minutes.
To make the syrup, combine the honey and lemon juice in a small saucepan. Whisk gently over medium heat until the honey is dissolved. Prick the cake several times with a skewer and pour the syrup all over the top of the cake.
Let the cake soak for an hour before slicing. Enjoy at room temperature with a hot cup of tea!
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