Lemon Polenta Cake

Preheat oven to 350F. Line the bottom of a springform pan with parchment paper and spray the bottom and sides of the pan with nonstick spray.
1) Whisk together the polenta, almond meal, baking powder and salt in a medium bowl, and set aside.
2) Melt the margarine and stevia in a saucepan over low heat. Crack eggs into bowl and beat gently.
3) Working in stages, gently mix together 1/3 of the margarine mixture, 1/3 of the dry ingredients, and 1/3 of the beaten eggs. Repeat this process twice more with the remaining ingredients, until all ingredients are just incorporated.
4) Fold in lemon zest, and pour batter into prepared pan. Bake for 35 minutes (the original recipe said 40 minutes, but mine was done early – so start checking around 30 minutes just to be safe).
5) Just before the cake is finished – after about 30 minutes of baking – make the glaze. Heat lemon juice and stevia in a small saucepan over medium heat, stirring occasionally until the stevia is dissolved.
6) While the cake is still hot, use a toothpick to poke small holes all over the cake. Spoon the glaze evenly over the cake, and spread as necessary. Run a knife around the edges of the pan to precent sticking, before you release it. Cook slightly, and enjoy!