Preheat oven to 180 degrees Celsius (160 degrees Celsius fan forced).
Grease two 11cm diameter spring form tins (you could also use one 22 cm diameter spring form tin) with a dash of grapeseed or olive oil.
Place lemon zest, lemon juice, flour, sugar, oil, eggs and 150 grams of Dairy Farmers Lemon Cream yoghurt in a large mixing bowl. Using a wooden spatula, thoroughly mix all ingredients together until a smooth and thick consistency is formed.
Pour the cake batter into the two prepared tins (there will be additional cake batter which can be used for a third layer) and bake in the oven for 35 to 45 minutes or until a wooden skewer (or toothpick) comes out clean.
Once cooked, remove and let cool in the tins for 5 minutes before releasing. With a clean knife, gently remove the cake from the bottom of the tin and further cool on a cake rack.
Once the cake is completely cool (this is important), use a clean sharp knife to trim off the top of each cake so as to have two perfectly flat discs of cake.
To assemble, place one of the cakes onto a cake stand (or plate) and generously place a large dollop of Dairy Farmers Lemon Cream yoghurt on top, spreading evenly across the cake. Place the second cake on top of the yoghurt and repeat process.
Garnish with some lemon zest and dried edible flowers and serve immediately.