My girls birthdays are three weeks apart and after trolling the malls for the perfect gift I have to admit that I usually hit the nearest bakery and buy the birthday cake. Usually, not always. This year was the year to bake their cakes and even though we are in the depths of winter, something light and fruity was in order. This cake works everytime. The sponge is tart and lemony, but with the slathering of a good raspberry jam and clouds of whipped cream topped with berries this makes for one yummy luscious cake, anytime of year.
180 mls vegetable oil
1 tbs lemon zest
2 tbs lemon juice
1 cup yogurt
1 cup of sugar
2 cups flour
1 tbs baking powder
Preheat your oven to 180C (350F)
Add the first 6 ingredients to a bowl and mix to combine. Sift the flour and baking powder in and stir till smooth. Pour into and lined greased 24cm springform tin and bake for 35 minutes.
When cooled cut in half and spread with the jam. Top with the whipped cream and cover with the sponge.
Drizzle with icing. Use 1/2 cup sugar and 1/4 cup of lemon juice. Finish with berries to decorate.