Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and line a 9-inch round cake pan with parchment paper.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the polenta, almond flour, baking powder, baking soda, and salt until well combined.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Flavorings

• Add the eggs one at a time, beating well after each addition.
• Mix in the lemon zest and lemon juice until combined.

Step 5: Combine the Mixtures

• Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
• Gently fold in the fresh raspberries, being careful not to break them apart.

Step 6: Bake the Cake

• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Dust with powdered sugar before serving and garnish with extra raspberries and whipped cream, if desired.