Lemon Yogurt Cake

Directions

1. 1
   Preheat oven to 350F. Grease an 8-inch round cake pan.
2. 2
   In a large mixing bowl, whisk together oil, eggs, sugar, lemon zest and yogurt until well combined.
3. 3
   Fold in the flour, baking powder and salt until incorporated.
4. 4
   Pour the cake mixture into the prepared cake pan.
5. 5
   Bake 45 to 50 minutes or until a toothpick inserted in the cake centre comes out clean.
6. 6
   To prepare the syrup, place all the ingredients into a saucepan. Bring to the boil and stir until the sugar has dissolved. Reserve a table for the whipped cream. Set aside.
7. 7
   When the cake is done, let it cool in pan for 5 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper. Place cake on a wire rack.
8. 8
   Pour the syrup on the warm cake, allow it to soak the syrup and cool completely.
9. 9
   To prepare the topping, whisk the whipping cream and the reserved lemon syrup until it holds firm peaks.
10. 10
    Gently spread a thick layer of whipped cream on top of the cake.
11. 11
    Garnish with fresh berries and lemon zest.