Lemon Polenta Cake With Lavender Syrup and Raspberries

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, combine the polenta, almond flour, baking powder, and salt.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.

Gradually mix in the dry ingredients alternating with the milk until well combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the lavender syrup. In a small saucepan, combine the lavender flowers, water, and honey. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let steep for 10 minutes. Strain the syrup and discard the lavender flowers.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.

Once the cake has cooled, poke several holes in the top with a toothpick. Drizzle the lavender syrup over the cake, allowing it to soak in.

Serve the cake topped with fresh raspberries.