Ingredients

The following ingredients have 4 Servings
  • 1 and 1/2 Cups Sugar ((300g))
  • Rind From Two Lemons
  • 2 Large Eggs
  • 1/2 Cup Vegetable Oil
  • 1 Cup Greek or Natural Yoghurt ((250g))
  • 3 Tbsp. Lemon Juice
  • 1 and 1/2 Cups Self Raising Flour ((300g))
  • 1/8 tsp Salt
  • 1 Cup Cream Cheese, Room Temperature ((250g))
  • 1/2 Cup Butter, Softened ((110g))
  • 3 Cups Icing Sugar ((360g))
  • 1/2 tsp Vanilla Extract
  • 1 tsp Lemon Zest

Instruction

  • 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 1/3 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.