Preheat oven to 350°F. Grease a 7 inch round cake pan or 9” loaf pan and line with parchment paper. It is OK to use a 8″ or 9″ US standard pan; the cake just won’t be as high. For individual tea servings you can also pour the batter into mini bundt cake pans.
Cream the butter with the sugar, applesauce and vanilla extract until pale and fluffy, then gradually beat in the eggs.
Sift together flour, baking powder, baking soda. Gently fold into the wet mixture, add the yoghurt, then the lemon juice and zest.
Turn into the prepared tin of your choicw, and sprinkle an additional 2 tbsp. sugar on top of the cake. To help rid large bubbles in your cake, slap the pan on your counter a number of times to allow the bubbles to escape. Bake for 45 minutes to an hour. It is normal to have cracks in your loaf.
Let the cake cool completely before removing from the pan or it may fall. Decorate with icing sugar and lemon peel. Serve with a glass of madeira or with friends at tea.