• Preheat oven to 350 degrees. Brush a 9-inch springform pan with butter or oil on all sides; set aside.
• In a medium bowl, whisk together the almond meal, polenta, and baking powder.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together the butter, and sugar until pale and fluffy, about 2 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Turn off the mixer and remove the bowl from the mixer. Use a spatula to fold in the dry ingredients and lemon zest. Fold until all of the ingredients are just combined.
• Pour batter into prepared pan. It will be very thick, use a spatula or the back of a spoon to spread the batter to the edges of the pan. Bake until a cake tester inserted into the center comes out with just a few crumbs and the cake begins to pull away from sides of the pan, about 35-40 minutes.
• Using a cake tester or skewer, prick holes all over the top of the warm cake; pour the glaze over the cake and let cool completely. Remove from pan and serve.

Meyer Lemon Glaze

• In a small bowl, whisk together the lemon juice and confectioners' sugar until smooth and pourable and no lumps remain.