Step 1

Preheat oven to 170C/150C fan forced. Grease and line the base of a 20cm (base size) round springform cake pan with baking paper.

Step 2

Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Gradually add the ricotta and beat until just combined. Add the eggs, one at a time, beating well after each addition (don’t worry if it looks curdled at this stage).

Step 3

Add the flour, polenta, salt and lemon juice to the butter mixture. Use a large metal spoon to fold until just combined. Transfer mixture to the prepared pan and smooth the surface.

Step 4

Bake for 45 minutes or until the cake springs back when lightly touched in the centre. (The cake will rise slightly but will sink back to a flat surface when cooling). Set aside in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar to serve.