Lemon & Yogurt Cake

Name: Lemon & Yogurt Cake
Cuisine: European, British
Ingredients: Lemon curd (makes roughly 450g); 125 ml lemon juice (the equivalent of 3-4 lemons); 3-4 lemons, zested (the equivalent of 3-4 lemons); 200 g caster sugar; 3 eggs; 1 pinch sea salt; 1 tsp cornflour; 100 g butter; 240 g butter, softened; 250 g caster sugar; 4 eggs, beaten; 175 g full-fat natural yoghurt; 1 pinch fine sea salt; 1 lemon, zested; 320 g plain flour; 1 tbsp baking powder; baking spray or oil, for greasing the tins; 300 g butter, softened; 250 g icing sugar, sifted; 500 g fresh cream cheese; unsprayed flowers, to decorate

14 steps

Updated at: Thu, 17 Aug 2023 12:06:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1051.8 kcal (53%)

Total Fat69.6 g (99%)

Carbs98.4 g (38%)

Sugars73.1 g (81%)

Protein12.1 g (24%)

Sodium333.5 mg (17%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. For the lemon curd, place all the ingredients aside from the butter in a saucepan over medium heat. Whisk until the sugar has dissolved. Continue to whisk until one or two bubbles are released, but don't let the mixture boil.

Step 2

2. Remove from and whisk in the butter.

Step 3

3. Pour through a sieve if desired (you can also leave the lemon zest in). Pour into a sterilised, sealable jar and chill until needed.

Step 4

4. To make the cake, preheat oven to 160°C. Grease your cake tins lightly with baking spray or oil, and line the bottom with baking paper.

Step 5

5. Combine butter and sugar in a large mixing bowl and whisk until light and fluffy. Add the eggs, one at a time, whisking between each addition.

Step 6

6. Whisk the yoghurt with the salt to remove any lumps, then pour into the egg mixture along with the lemon zest.

Step 7

7. In a separate bowl, mix together flour and baking powder, then fold this into the egg mixture.

Step 8

8. Divide the batter between the cake tins and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

Step 9

9. Transfer the cake tins to a cooling rack and leave to cool for 5 minutes before removing the cakes.

Step 10

10. Leave the cakes to cool before cutting both in half horizontally with a serrated knife to make 4 layers.

Step 11

11. To make the cream cheese icing, whip the butter in a large mixing bowl until white and fluffy.

Step 12

12. Beat in sugar, and then the cream cheese.

Step 13

13. To assemble the cake, place one layer of the cake on a serving plate. Add a generous dollop of icing and spread out evenly. Add 2 heaped tablespoons of lemon curd and spread all the way to the sides.

Step 14

14. Add the next layer of the cake. Repeat once more. Repeat again, then add the remaining icing to the top and smooth around the sides. Decorate with the fresh, unsprayed flowers.