Step 1

Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.

Step 2

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift polenta and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.

Step 3

Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack over a baking tray.

Step 4

Meanwhile, make lemon syrup: Combine sugar, lemon rind, lemon juice and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 2 to 3 minutes or until slightly thickened. Remove from heat. Carefully pour syrup over cakes. Set aside to cool completely. Serve.