Preheat oven to 180°C/160°C fan. Grease a 7cm-deep, 26cm round springform pan. Line base and sides with three layers of baking paper, extending paper 5cm above the edge.

Squeeze out excess liquid from zucchini and discard liquid. Beat butter and sugar in a large bowl with an electric mixer until light and creamy. Beat in one egg at a time, beating well after each addition.

Fold in zucchini, baking powder, polenta, almond meal, rind and juice. Spoon mixture into pan and loosely cover with foil.

Bake on the lowest shelf of the oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.

Make candied lemon slices and orange blossom syrup.

Use a long skewer to pierce surface of hot cake several times. Drizzle with ⅓ cup (80ml) of the hot syrup. Stand cake in pan for 10 minutes.

Transfer cake, top-side up, to a wire rack to cool.

Place cake on a plate or stand. Top with candied lemon slices and yoghurt, then drizzle with remaining syrup.

Increase oven temperature to 200°C/180°C fan. Grease and line 
two oven trays with baking paper. Combine lemon and sugar in a medium bowl. Place slices in a single layer on trays. Bake for 15 minutes or until beginning to brown. Cool.

Stir ingredients and 2 tablespoons water in a medium saucepan over low heat until melted and combined, then bring to the boil. Reduce heat to low-medium and simmer for 1 minute.