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For the cake:
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Preheat oven to 175u00b0C (325u00b0F) and grease a 20cm (8-inch) round cake tin.
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In a large mixing bowl, whisk olive oil, eggs, almond milk, lemon juice, lemon zest and honey just until combined.
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In another large bowl, stir flour, baking powder, baking soda, and salt. Beat dry ingredients gently into wet ingredients with a cake mixer or a whisk until smooth. Be careful not to over-mix.
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Pour batter into cake tin and gently level out with a spatula or the back of a metal spoon. Bake for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
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Once the cake is cooked, allow to cool completely in the tin on a cooling rack. Turn out onto a serving plate and if still a little warm allow to cool before frosting.
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For the frosting:
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In a medium bowl, beat cream cheese and plain yoghurt together until smooth. Beat in honey, lemon juice and vanilla essence.
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Spoon onto cake and spread out using a metal spoon. Top with lemon slices, pomegranate and or berries of your choice.
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Notes: You can double this recipe and divide batter evenly between two round cake tins for a layer cake. Double frosting to sandwich the cakes together or use sugar free lemon curd in the middle for a little more zing!
