Top This Lemony Polenta Cake With Peaches for a Late Summer Treat

Name: Top This Lemony Polenta Cake With Peaches for a Late Summer Treat
Ingredients: Baking spray with flour; 1 1/2 cups (about 6 1/2 ounces) super-fine blanched almond flour (such as Bob’s Red Mill); 1/2 cup (about 2 3/8 ounces) yellow corn polenta (such as Bob’s Red Mill); 1/2 cup (about 2 1/8 ounces) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 3 large eggs; 2 teaspoons grated lemon zest , plus 2 tablespoons fresh juice (from 1 lemon), divided; 1 cup , plus 2 tablespoons granulated sugar , divided; 2/3 cup extra-virgin olive oil; 1/2 cup sour cream; 2 large (10-ounce) unpeeled peaches , pitted and sliced 1/4-inch thick (about 4 cups); Powdered sugar , for serving