100ml lemon juice ¼ cup raw caster sugar 1 sprig freshly picked lemon verbena*
Preheat oven to 175°C. Grease a 26cm x 22cm lamington pan, then line base and sides with baking paper. Using an electric mixer fifitted with a paddle attachment, beat butter and sugar for 3–4 minutes or until pale and creamy. Add eggs, 1 at a time, beating well after each addition until combined. Add egg yolk and beat until combined. Alternately stir in buttermilk and flflour until well combined. Add polenta, lemon rind and salt, and mix until well combined. Pour into prepared pan and bake for 20–25 minutes or until top of cake feels fifirm to touch. Meanwhile, to make lemon syrup, place lemon juice, sugar, lemon verbena and ½ cup water in a small saucepan and stir over a medium heat until sugar dissolves. Increase heat to high and bring to boil. Cook, stirring occasionally, for 3–4 minutes or until syrup thickens. Remove from heat and discard lemon verbena. Keep warm. Remove cake from oven. Using a wooden skewer, make about 20 holes in top of cake. Spoon warm lemon syrup over hot cake. Cut cake into slices. Dust cake with icing sugar and decorate with lemon verbena. Serve warm or at room temperature with yoghurt. A semi-deciduous shrub, lemon verbena (Aloysia citriodora) is available at garden centres. Ensure leaves haven’t been treated with sprays.