Preheat the oven to 180°C. Line a 23cm cake tin with baking paper and grease the sides with butter.

Sift or whisk together the ground almonds, polenta, and baking powder. Set aside.

In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingertips or a whisk.

Add the eggs and mix on high speed until thick, creamy, and increased in volume (this may take about 5 minutes).

Gradually add the melted butter, olive oil, lemon juice, and vanilla extract, mixing until well combined.

Add the sifted dry ingredients to the wet mixture, mixing on medium speed and scraping the sides of the bowl occasionally. Be careful not to overmix.

Pour the batter into the prepared cake tin and bake at 180°C for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean.

As soon as the cake comes out of the oven, prick holes over the top with a skewer and pour the hot lemon syrup over the hot cake.

Allow the cake to cool completely in the tin.

Once the cake has cooled, spread the cream cheese frosting evenly over the top.

Finish with a sprinkle of freshly grated lemon zest for a decorative touch.

In a small pot, combine the lemon juice, water, and caster sugar.

Cook over medium heat until the mixture slightly reduces and thickens. Adjust acidity and sweetness to taste.

Beat the cream cheese and butter together until smooth and creamy.

Stir in the vanilla extract.

On low speed, gradually add the icing sugar until fully combined and smooth.