PREHEAT your oven to 160°C fan-forced (320℉).

COMBINE avocado oil, honey, lemon zest and juice, vanilla, yoghurt and eggs in a bowl.

ADD the flour, polenta and baking powder, and mix to form a smooth batter.

POUR the batter into a lined loaf pan.

BAKE for 50 minutes or until cooked through.

COOL for at least 30 minutes.

SERVE by itself or spread lavishly with vanilla yoghurt frosting.