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Lemon and polenta cake
檸檬粟米蛋糕
6oz/175g unsalted butter, softened
175克無鹽黃油，室溫下放軟
8oz/225g caster sugar
225克糖霜
7oz/200g ground almonds
200克杏仁粉
3 large eggs
三枚大雞蛋
Zest of 4 whole lemons and juice of 1
4個檸檬的皮，切碎；一個檸檬的汁
4oz/115g polenta
115克粟米粉/玉米粉
1 tsp baking powder
一茶匙泡打粉（發(fā)酵用）
Pinch of salt
一小輟鹽
* Preheat the oven to 325F/160C/gas mark 3. Line an 8" (20cm) tin with baking parchment.
預(yù)熱烤箱至160攝氏度，將烤箱紙鋪在一個8寸的蛋糕模具上。
* Put all the ingredients in a food processor and whizz to a smooth batter.
將所有材料混合攪勻。
* Spoon into the lined tin and bake for 45-50 minutes, until a skewer pushed into the centre comes out with no uncooked batter on it. Cool in the tin.
將混合物倒入模具，烘烤45-50分鐘。最后可以用叉子伸入蛋糕中間試探，如果沒有濕濕的、沒烤熟的部分，就好了。然后等它在模具中冷卻，就可以開動啦！
