New Leaf - Meyer Lemon Yogurt Cake

Ingredients

• 1 1/3 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon Kosher salt
• 3/4 cup sugar
• 1 Meyer lemon, juiced and zested with a fine zester
• 3/4 cup plain yogurt, at room temperature
• 1/4 cup extra virgin olive oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons RAFT Hibiscus Lavender Syrup
• 3/4 teaspoon powdered unflavored gelatin
• 1 ½ tsp cold water
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 4 Meyer lemons, juiced and zested with a fine zester
• pinch of Kosher salt
• 4 large egg yolks, at room temperature
• 8” Meyer Lemon Yogurt Cake
• 1 pint Meyer Lemon Curd Filling
• 1 quart fresh berries (Strawberries, Raspberries, Blackberries, Blueberries, Huckleberries, Marionberries, Cherries, Currants—whatever spring berries you desire!)
• 1/4 cup Raft Hibiscus Lavender Syrup
• fresh lavender sprigs or other Edible flower petals