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 curd squares

For our Midsummer lunch, I made a strawberry gateau with lemon curd cream, which was really nice when we left the house. An hour and a half later when we got to our friend’s house it was rather melted (because of a heat wave and being in the underground), and therefore didn’t look its best, so I will give you the recipe and pictures next time I make it.

I ended up with some left over lemon curd after making the cake though, and as I try to avoid throwing food away, I wanted to use it up. The result was these chewy squares with lemon curd and crispy oats on top.

I brought some with me to work, and they disappeared fast, and I kept a few for dessert the next day and served them up in the simplest way possible; with a dollop of lightly whipped cream. Delicious!

Lemon curd, about 500 ml

100 g butter

2 eggs

200 ml caster sugar

1 1/2 lemon

Grate the peel and squeeze the juice from the lemons. Place in a saucepan with butter and half of the sugar. Bring to the boil and wait for the sugar to dissolve. Leave to cool.

Beat eggs and the rest of the sugar fluffy and pour it into the saucepan. Let it thicken on low heat while stirring, it must not boil. Leave to cool and keep in the fridge for about a week.

Lemon curd squares, makes 20

450 ml plain flour

150 ml caster sugar

150 g softened butter

1 tbsp baking powder

1 egg

200 ml lemon curd


150 ml oats

100 ml caster sugar

1 tsp vanilla sugar

50 g softened butter

Beat sugar and butter creamy. Add egg, flour and baking powder. Spread out in a 20×30 cm baking tray. Spread the lemon curd on top. Mix butter, sugar and oats and sprinkle on top. Bake in 200C for about 15 mins.