Lemon Ricotta Polenta Cake

Instructions:

1. Preheat the oven 350F. Generously grease the bottom and sides of a 9 inch springform pan with butter. Line the bottom of the pan with parchment paper. Set aside.
2. Make the lemon topping: Bring 2 tablespoons of water, 4 tablespoons of honey and juice from one lemon to a simmer over medium-high heat. Turn to medium-low and let simmer for 5 minutes. Then, remove from the heat and set aside.
3. Slice one lemon thinly and set aside.
4. To make the cake batter, add the softened butter and sugar to a large mixing bowl. Use a hand mixer to beat on medium speed until light and fluffy, scraping down the bowl as needed, about 2-3 minutes.
5. Add the lemon zest and mix with the hand mixer until fully incorporated. 
6. Next, add the eggs one at a time, mixing well after each addition.
7. Add the ricotta cheese and mix on medium-low speed until fully incorporated.
8. Add all of the dry ingredients to the mixing bowl and mix on medium-low speed until fully combined, about 1 minute. Set aside.
9. Prep the springform pan by brushing the parchment paper line bottom of the pan with a thin layer of the honey lemon syrup. Then, arrange the thin lemon slices on the bottom of the pan.
10. Carefully spoon the batter into the pan on top of the lemon slices and then smooth out the top of the cake.
11. Bake for 40-45 minutes until the cake is golden brown around the edges and a toothpick comes out clean when inserted into the center of the cake.
12. Let the cake cool in the cake pan for 20 minutes before gently running a butter knife around the edges of the pan and then removing the springform pan ring.
13. Then, place a serving plate on top of the cake and flip it upside-down.
14. Drizzle the remaining syrup slowly and evenly over top of the cake and then let it cool completely before cutting and serving.
15. Store for up to 2 days at room temperature.