Lemon Cake With Strawberry Jam Frosting
[Vegan, Gluten-Free]

To Make the Cake:

1. Preheat the oven to 355°F.
2. In a large mixing bowl, combine the yogurt, vanilla extract, lemon juice, and zest.
3. In a separate mixing bowl, combine the flour, salt, baking soda, and sugar.
4. Pour the dry ingredients into the wet mixture and mix until smooth.
5. Line an 8-inch cake tin with grease-proof paper, then pour the cake batter into the tin. Make sure to tap the tin on the worktop to remove any air bubbles.
6. Place in the oven and bake for 25-30 minutes.
7. You can tell if the cake is cooked by sticking in a skewer or skewer. If it comes out clean, the cake is done.
8. If it comes out with some mixture, it needs a little more time.
9. Remove the cake from the oven and place onto a cooling rack.
10. Let the cake fully cool before filling and frosting.

To Make the Frosting:

1. Wash and chop the fresh strawberries and place into a small, non-stick saucepan over low heat along with a squeeze of lemon juice.
2. Cook until mixture reduces to around a 1/4 of its original amount.
3. Keep stirring with a wooden spoon to prevent the mixture sticking to the pan!.
4. Using a hand mixer, blend the batter until smooth, slowly add in the powdered sugar.
5. Once fluffy, add in the strawberry compote, strawberry jam, and strawberry flavoring.
6. Whizz up until fluffy and creamy.
7. Pop into the freezer for 10 minutes to stiffen. This makes the frosting easier to work with and pipe.

To Assemble:

1. If making a two-tiered cake, spread an even layer of strawberry jam between the cakes. If not, cut the cake and then spread strawberry jam between the layers.
2. Using a spatula, spread the frosting all over the cake.
3. Decorate with fresh fruit/freeze-dried strawberries and a squeeze of lemon. Cut and serve.