Lemon, Almond, And Polenta Cake

• Cake:
• 4.6 ounces certified gluten-free stone-ground cornmeal (about 3/4 cup)
• 3.6 ounces almond meal flour (about 1 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 1.15 ounces brown rice flour (about 1/4 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 tablespoons grated lemon rind
• 1/2 cup buttermilk
• Cooking spray
• Glaze:
• 3/4 cup powdered sugar
• 1/3 cup fresh lemon juice
• Topping:
• 2 tablespoons sliced almonds, toasted

1. Preheat oven to 350u0b0.
2. To prepare cake, weigh or lightly spoon cornmeal and flours into dry measuring cups; level with a knife. Combine cornmeal, flours, baking powder, and xanthan gum in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in lemon rind. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
4. To prepare glaze, combine powdered sugar and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until sugar dissolves. Remove from heat.
5. Pierce entire surface of cake with a wooden pick. Slowly pour warm glaze over cake, letting it soak into cake. Sprinkle with almonds. Cool cake completely in pan on wire rack.

cornmeal, almond meal, white rice, brown rice flour, flour, baking powder, xanthan gum, sugar, unsalted butter, eggs, lemon rind, buttermilk, cooking spray, powdered sugar, lemon juice, topping, almonds

Taken from www.myrecipes.com/recipe/lemon-almond-polenta-cake (may not work)