These are such pretty little cakes. If you don’t have bundt tins, you can make them in a 6 hole muffin tray they work just as well.
250g unsalted butter, softened
250g caster sugar
2 lemons, zested and juiced
1 tsp vanilla extract
1 tsp baking powder (gluten free if you prefer)
250g almond meal
Icing sugar to dust
Pre heat oven to 160C and grease 6 hole bundt or muffin tins.
Using an electric mixer, beat together the butter, sugar and lemon zest until pale and creamy.
Beat in the eggs, one at a time. Add the vanilla, baking powder, almond meal and polenta.
Using a spatula, fold in the ingredients until fully incorporated.
Spoon evenly into the holes in the tin and smooth over the top with a knife. Tap the tin on the bench a few times to release any air bubbles.
Bake in the oven for 45 minutes and test with skewer. If the skewer comes out clean they are ready. Please note that the bundt tins have a hole in the centre so if you are using a muffin tin, the cakes may take a little longer.
Cool on a wire rack and sprinkle with icing sugar.