Preheat oven to 180 deg C. Grease and line a 9 inch cake pan with butter paper and keep aside.
Cream the butter and sugar together in a large, dry bowl
Mix together the polenta, baking powder and almond flour.
Now add the eggs to the butter-sugar mixture, beating well after each addition.
Fold in the polenta mixture gently along with the zest.Mix well to combine thoroughly so that no lumps remain.
Pour into prepared pan and bake for 30-40 minutes.
For the syrup- Boil the sugar and lemon juice along with a tbsp of water in a small pan till thick and syrupy.
Remove and pour over the baked cake. Leave in pan to cool.
Slice and serve with hot jasmine tea.