Lemon yoghurt cake with lemon curd cream cheese frosting


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
4 eggs
300 g plain flour
1,5 tsp baking powder
140 g thick natural yoghurt

125 g butter
2 eggs
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. 

Lemon cake with raspberry curd

This cake looks a bit old fashioned with the piped cream on top, and that was not really the way I had pictured it in my head. The reason for the piped cream is to hide the grated lemon zest in the frosting, because it made it a bit grainy.

Apart from that, I really liked this cake. And you can easily make a higher cake by adding another sponge and double the frosting recipe.

The frosting, although lovely and tart from the lemon zest but sweet at the same time, tasted lovely, but would work even better on the cupcakes it was intended for. The recipe is courtesy of the HUmmingbird Bakery and it is from their first cookbook.

Lemon sponge, serves 8

175 g plain flour

1 tsp baking powder

3 eggs at room temperature

175 g softened butter

175 g caster sugar

1/2 tsp vanilla essence

the zest from 1/2 a lemon + 1 tbsp lemon juice

Sieve the flour into a mixing bowl. Add the remaining ingredients. Beat with an electric whisk. Pour the batter into one or two round cake tins. If you make one it might need longer in the oven, and you need to cut it in half to assemble the cake. Bake in 175C for 35 minutes. Leave the oven closed the first 30 minutes, so the cake won’t fall flat. Leave to cool completely before assembling the cake.

RAspberry curd, makes 1/2 litre

170 g raspberries

100 g butter

200 g caster sugar

zest from 1 lemon

150 ml fresh lemon juice (about 3-4 lemons)

3 eggs

Purée the raspberries and eggs in a blender.

Pour sugar, butter, lemon zest and juice into a sauce pan. Heat up until it has melted into one uniform mixture. Leave to cool for a bit. Sieve in the raspberry and egg mixture. Heat up the mixture gently while stirring as it thickens to the consistency or whipped cream. When thick, remove from heat and pour into a bowl. Leave to cool completely before using in the cake. Cover and keep it for a week in the fridge.

Lemon frosting, for 1 small cake

From The Hummingbird Bakery cookbook.

250 g icing sugar

80 g softened butter

2 tbsp lemon zest

25 ml milk

1 drop yellow food colouring

Pour everything but the colouring in a large bowl. Beat with an electric whisk until you have a smooth and glossy frosting. Add the colouring and mix thorouhly.

Cake assembly

Make sure you have two sponges; either because you baked two or because you cut a large one in half. Place one on a cake plate and spread with 100 ml raspberry curd. Place the other sponge on top. Cover and coat with the lemon frosting using a spatula. Decorate with whipped cream and butterfly sprinkles or other decorations of your choice. 

Triple lemon yoghurt cake

I have seen this recipe on most of the Swedish food blogs I read religiously, and now finally have I tried to make it myself as well.

The recipe is courtesy of fabulous Anne of Anne’s food, another Swedish food blog in English, and the cake is just fantastic.

It disappeared in a heartbeat at work and the combination of lemon zest in the cake with the lemon syrup and icing, this is just fab.

Triple lemon yoghurt cake, 8 portioner

After Anne’s recipe.

3 eggs
125 ml vegetable oil
250 ml natural yoghurt 
220 g caster sugar
zest form 2 lemons
0,5 tsp vanilla extract 
375 ml plain flour
2 tsp baking powder
0,5 tsp salt

Lemon syrup:

80 g caster sugar
100 ml fresh lemon juice


250 ml icing sugar
2-3 tbsp lemon juice

Turn the oven on 175C. Beat eggs, oil, yoghurt, sugar, lemon zest and vanilla together. Mix flour with baking powder and salt in a seperate bowl and add it to the mixture. Pour the batter into a buttered and lined dish. Bake for 50 minutes.

Meanwhile make the syrup. Let the cake cool a little before removing it from its tin. Once removed, prick lots of holes all over the cake with a toothpick or similar. Then pour the syrup onto the cake trying to get most of it into the little wholes. Leave to cool completely before making the icing and pouring it over the cake.