Lemon Yogurt Cake with Summer Berries

Ingredients
100 ml curds (dahi)
Greek-style yogurt, creme fraiche OR double cream (optional)
200 gms castor sugar
100 gms butter, melted
2 medium free range eggs
grated rind of 1 unwaxed lemon
250 gms self raising flour
100 gms Lemon Curd
icing sugar to dust
Summer berries to
Ingredients
100 ml natural yogurt
Greek-style yogurt, creme fraiche OR double cream (optional)
castor sugar
butter, melted
2 medium free-range eggs
grated zest of 1 unwaxed lemon
self raising flour
100 g lemon curd
icing sugar to dust
Summer berries to serve

1. Method
2. Preheat the oven to 180c, 350f, gas 4. lightly oil and base-line an 18cm (7in) spring-form cake tin with baking paper.
3. In a large bowl, whisk together the yogurt, sugar, melted butter, eggs and lemon zest, then quickly but thoroughly beat in the flour.
4. Pour the cake mixture into the prepared cake tin and cook in the centre of the oven for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
5. Leave the cake to cool in the tin for 10 minutes, then transfer to a cake rack to cool completely.
6. When cold, cut the cake in half to make two equal discs then sandwich them back together using the lemon curd. dust the top with icing sugar or drizzle over icing - icing sugar mixed with lemon juice is perfect.
7. Decorate with fresh fruit and lemon zest. serve with a dollop of greek yogurt or crème fraiche, if wished.
8. Cook's tip
9. Nutrition figures do not include serving suggestion