I made this fresh lemon cake for work a couple of weeks ago and it went down a treat! If using a smaller diameter baking tin than mine the cake can easily be made into three tiers which looks even more impressive than my version. The frosting made from cream cheese and lemon curd is just divine. Fresh and zingy and the cake isn’t too sweet either. A perfect summer cake!
Lemon yoghurt cake with lemon curd cream cheese frosting
Translated from Swedish blog Pickipicki’s recipe.
250 g softened butter
3 lemons, zest and juice
330 g caster sugar
300 g plain flour
1,5 tsp baking powder
140 g thick natural yoghurt
125 g butter
3 lemons, juice only
1 tsp lemon zest
150 g caster sugar
250 g cream cheese
Cover a round baking tin with baking parchment. Beat butter, sugar and lemon zest untilm pale and fluffy. Add the eggs one at the time. Then add yoghurt, lemon juice flour and baking powder. Pour the mixture into the tin and bake in a low oven, 160C for 90 minutes.
In the meantime, make the lemon curd: add butter to a saucepan to melt. Add eggs, lemon juice, zest and sugar. Stir continuously until the curd thickens, about 10 minutes on low heat. Leave to cool completely.
Beat the cream cheese fluffy with an electric mixer, add about 100 ml of the lemon curd and combine. Once the cake is compltely cool, cut into three equally thick sponges. Spread 1/3 of the frosting on to the base layer, place sponge number two on top and spread with another 1/3 of the frosting. Add the final sponge and cover with the remaining frosting. Top with lemon curd and berries and serve.