Lemon cake

Oil 1/2 cup
Sugar – 3/4 cup
1 cup buttermilk (made with 1 cup milk + 3 tbsp lemon juice)
Lemon rind – 1 teaspoon
All-purpose flour – 1 1/2 cups
Baking powder – 1 1/4 teaspoon
baking soda 1/2 teaspoon
vanilla extract 1 teaspoon

1 Preheat oven to 200 C for 10 mts. Grease and flour an 8″ inch baking pan.
2 Cream the sugar and buttermilk until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
4 Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5 Cool the cake for 20-30 mts and then overturn onto a plate.

Beat 1 1/2 cups whipping cream to stiff peaks
Remove 1/4 cup and color it green
Take cream from freezer, beat to soft peaks
Remove 1/4 cup.
Remaining cream add 2 more drops pink color
Remove 1/4 cup
Remaining cream add 2 more drops pink color

Piped flowers design from Erica O Brien