Preheat oven to 180ºC.
In a large mixing bowl, whisk together the ‘wet’ ingredients; melted butter, lemon juice, soy milk, yogurt, caster sugar and vanilla until well combined.
Add the flour, baking soda, salt, cornstarch and lemon zest and stir until just combined.
Pour into a 20cm greased round cake tin and smooth the batter out on top so its flat. Bake for 40-45 minutes or until a skewer comes out clean when inserted.
Wait for cake to cool completely before icing!!!
To make the buttercream, combine all buttercream ingredients in a bowl and beat with electric beaters for 2-3 minutes until light and fluffy.
Ice your cake and top with fresh berries or edible flowers (I’ve used pansies, cherry blossoms and nasturtium leaves on my cake!)