A cake fit for a Queen’s Birthday, this cake manages to be both spectacular and sensible at the same time.

Serves 8-10

1 ½ cups sugar

Rind of 2-3 lemons

2 eggs

1 cup oil

1 cup yoghurt

Pinch salt

3 tbsps lemon juice

2 cups self-raising flour (for GF use 1 ¾ cups GF self raising flour)

1 cup frozen blueberries, dusted in a little flour

1. Preheat oven to 180 C (or 160 C fan bake). Grease a 20cm loose-bottom cake tin.
2. Put sugar and rind in food processor and blitz until rind is chopped finely. Transfer to bowl of a standing mixer. Add eggs and oil and beat until creamy. Add yoghurt, salt and juice and beat until mixed. Fold in flour and berries and mix until just combined.
3. Scrape into prepared tin and bake for 45 minutes or until a skewer comes out clean.
4. Serve cake with dollop of soft-whipped cream.