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  • Serves 12
  • 90 mins cook

Lemon yoghurt cake with lemon curd frosting

lemon yogurt cake with lemon curd frosting
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Lemon yoghurt cake with lemon curd frosting, lemon recipe, brought to you by Australian Women's Weekly

Ingredients

Lemon yogurt cake with lemon curd frosting

  • 250 g butter, at room temperature
  • 4 eggs, at room temperature
  • 2 tbsp finely grated lemon rind
  • 1 1/2 cups (330g) caster sugar
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (140g) yoghurt
  • 1/3 cup (80ml) lemon juice
  • 2 tbsp flaked coconut

Lemon curd frosting

  • 250 g cream cheese, at room temperature
  • 125 g unsalted butter
  • 2 eggs
  • 1 tsp finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 2/3 cup (150g) caster sugar

Steps

Lemon yoghurt cake with lemon curd frosting

  1. Preheat oven to 160°C. Grease a deep 23cm round cake pan; line base and side with baking paper, extending paper 5cm above edge.
  2. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to large bowl. In two batches, stir in sifted flours, yoghurt and juice.
  3. Spread mixture into pan. Bake cake about 1½ hours. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  4. To make lemon curd frosting, chop butter into a small heavy-based saucepan. Lightly beat eggs and strain into pan. Add rind, juice and sugar. Stir over low heat about 10 minutes or until mixture thickly coats the back of a wooden spoon. Strain curd, cover surface with plastic wrap. Refrigerate 2 hours until cold. Beat cream cheese in a small bowl with electric mixer until creamy. Gradually beat in 1 cup lemon curd. Reserve remaining curd for top of cake.
  5. Split cake into three layers. Place one layer on serving plate and spread with one-third of the frosting, repeat layering; top cake with frosting. Pour reserved curd over top of cake and sprinkle with coconut.

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