1/4 cup sugar (powdered sugar, ideally, but it’s not the end of the world)
1/2 teaspoon lemon zest
Fresh lemon triangles, to garnish
Lavender buds, culinary grade, to garnish
Preheat oven to 350°F. Butter a 9x13-inch baking pan, line with a sheet of parchment paper leaving a five centimeter overhang on two opposite sides. Butter the parchment as well.
To a large mixing bowl add sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Add the yogurt, oil, lemon juice and zest, eggs, and vanilla, and use whisk to stir until combined.
Pour batter into prepared pan and bake 25-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Once baked, cool cake in the pan on a cooling rack for ten minutes. Afterwards, use parchment overhang to carefully lift cake out and cool completely on the rack. Once cooled, transfer cake to a large cutting board and cut into equal-sized squares, about 5-7.5 centimeters in size.
Lemon whipped cream:
Add the cream, vanilla and powdered sugar to a large mixing bowl and beat on high speed with an electric mixer until firm. Gently fold in the lemon zest and transfer mixture to a piping bag fitted with a star-shaped tip. Note: a plastic food storage bag either fitted with the piping tip, or with a small piece of the corner snipped off does the trick too. Pipe rosettes of lemon cream onto each square of cake. Garnish each with a small triangle of fresh lemon and a sprinkling of lavender buds, transfer to a platter and serve. Second note: cake can be prepared up to one day in advance, but do slice and garnish only right before serving.