Lemon Yoghurt Cake
Lemon Yoghurt Cake is a light, moist, fluffy and refreshing lemon cake with a sweet and perfect cream cheese icing.
Servings: 12 Pieces
Calories: 503kcal
Ingredients
Lemon Yoghurt Cake;
- 1 and ½ Cups Sugar (300g)
- Rind From Two Lemons
- 2 Large Eggs
- ½ Cup Vegetable Oil
- 1 Cup Greek or Natural Yoghurt (250g)
- 3 Tbsp. Lemon Juice
- 1 and ½ Cups Self Raising Flour (300g)
- ⅛ teaspoon Salt
Cream Cheese Icing;
- 1 Cup Cream Cheese, Room Temperature (250g)
- ½ Cup Butter, Softened (110g)
- 3 Cups Icing Sugar (360g)
- ½ teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
Instructions
- Preheat the oven to 190°C (360°F) and grease and line a 20cm round spring form cake pan and set aside.
- In a large mixing bowl place the sugar and lemon rind. Add in the eggs and beat thoroughly.
- Add in the oil and yoghurt and mix until well combined. Mix in the lemon juice.
- Add in the flour and salt and fold through until just combined.
- Pour into the prepared pan and place in the oven for 25-35 minutes depending on your oven.
- A skewer inserted in the middle should come out clean and the top will be golden.
- Allow to cool completely while you make the cream cheese icing.
- Add the cream cheese and butter to the bowl of a stand mixer and beat together until smooth. Add the icing sugar and vanilla essence and beat until all combined.
- Add the icing sugar, vanilla extract and lemon rind and beat until all combined.
- Cut the cake in half and spread ⅓ of the cream cheese icing in the middle.
- Place the top half of the cake back on and ice the tops and sides with the remaining icing.
Video
Notes
You could omit the cream cheese icing all together and just dust with icing sugar if you prefer.
Nutrition
Serving: 1Piece | Calories: 503kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 74mg | Sodium: 151mg | Potassium: 69mg | Fiber: 1g | Sugar: 55g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg