Step 1

Preheat the oven to 180C (fan 160C). Lightly grease a loaf tin and line with a strip of baking paper, leaving an extra overhang for lifting out the baked loaf.

Step 2

In a small mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.

Step 3

In a large mixing bowl whisk together the sugar, eggs and oil until aerated and creamy. Add the applesauce, lemon zest and the contents of the tea bag (if using). If using loose dried chamomile, rub gently between your fingers to break up the flowers. Whisk to combine.

Step 4

Add the dry ingredients to the mixing bowl and use a spatula to fold together until just combined. Pour into the tin and smooth off the surface. It will be quite a wet batter, this is perfect.

Step 5

Bake for 35-40 minutes until an inserted skewer comes out clean.

Step 6

While the loaf is cooking, prepare the syrup. In a small bowl combine the sugar and contents of the chamomile tea bag (again rub the loose herb to break up larger pieces if needed). Add the lemon juice and mix to combine. Set aside for the sugar to dissolve and the herb to infuse.

Step 7

When the loaf comes out of the oven, immediately pierce it half a dozen times with a small knife then spoon over the lemon syrup (straining first to remove the chamomile if you wish).

Step 8

Leave to cool in the tin, then use the baking paper overhang to lift and transfer the loaf to a serving plate. Cut the loaf into slices to serve, with yoghurt or on its own.