Lemon polenta cake

A fancy gastro-pub near where James lives. 6 steps

450g butter	beat until light and fluffy	Grease and line a round 23cm diameter tin, and pour in batter. Bake in a moderately slow oven 50–60 minutes or until the cake is golden and risen. Half way through the cooking, loosely cover the cake with foil to stop it browning too much.
450g castor sugar
2 teaspoons vanilla essence
6 eggs	beat in one by one
225g polenta	fold in
1.5 teaspoons baking powder
450g ground almonds
4 lemons' zest	mix in
1 lemon's juice

Optionally, make a syrup by warming 4 tablespoons of limoncello with 3 tablespoons of icing sugar, until the icing sugar has melted. Serve the cake warm cut in slices with a drizzle of syrup.