Saturday was a wonderful day to celebrate three sweet girls birthdays. We had lots of family and cupcakes -oreo cheesecake, brown sugar pound cakes and chocolate with swiss meringue frosting. None of those recipes today, however, I am going to give you a different recipe that we really love.

Lemon sandwich cake (from Apples for Jam)

1/2 lb. plus 2 Tablespoons butter, softened
1 1/4 cups sugar
3 eggs
2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
finely grated zest and juice of 1 lemon
2/4 c. heavy whipping cream
1 tsp. vanilla extract

filling:
1/2 c. heavy whipping cream
2 tsp. confectioners sugar
1/2 c. greek style yogurt

1 c. fresh raspberries, blackberries or strawberries

Preheat oven to 325 F. Butter and flour 12 X 4 in. loaf pan.
Cream together the butter and sugar. Beat in eggs one at a time. Sift in the flour and baking powder, then add the lemon zest and juice, cream and vanilla. Whisk well until the batter is smooth.

Spoon into loaf pan, bake for 1 hour and 10 min., or until a skewer poked into the center comes out clean. If the top looks like it is getting too dark, cover with aluminum foil. Remove from oven and leave to cool completely in the pan.

For the filling whip together the cream and sugar until there are peaks, fold the yogurt through. Cut the cake in 1/4 in. slices and make sandwiches with the 2 slices of cake, the filling and the fruit.

Enjoy!

(Randomness) And the butterfly-well, they love the zinnias and cosmos and we have had lots of fun watching them and checking out what their names are the last few weeks.