Method
1. Prepare Tin & Oven
Preheat oven to 160°C Fan.
Cut a circle of baking paper slightly larger than the base of your 20cm tin so it creeps up the sides (to seal the groove). Grease the sides slightly and dust with flour.
Modification Tip: You can swap 1 tablespoon of the flour for custard powder for a richer colour and flavour.
2. Make the Dry Mix
In a large bowl, whisk together the Flour, Polenta, Milk Powder, Sugar, and Baking Powder.
Add the Lemon Zest and rub it into the flour with your fingertips to release the oils.
3. Make the Wet Mix
In a jug, whisk the Apple Sauce, Yogurt, Milk, Vanilla, and Juice of 1 Lemon.
Note: It will curdle (look lumpy). This is normal and creates a buttermilk effect.
4. Combine
Pour the wet mix into the dry mix.
Stir Gently: Mix until the flour just disappears. Do not beat it.
Texture Check: Lift a spoonful. It should fall off with a heavy "plop". If it is stiff like bread dough, add 1 tablespoon of milk.
5. Bake
Pour into the tin and smooth the top.
Bake for 35–40 minutes.
Check: It is done when it is pale golden, shrinking slightly from the sides, and a skewer comes out clean.
6. The Drizzle
While the cake is baking, mix the Juice of the 2nd Lemon and 50g Sugar in a mug.
As soon as the cake comes out of the oven (while hot), poke holes all over the surface.
Pour the drizzle over the top.
7. Cool
Leave it in the tin on the counter until completely cold.
Do not refrigerate (this preserves the fluffy texture).