Lemon yoghurt cake with lemon curd frosting

  • 1 hr 30 mins cooking
  • Serves 12
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Lemon yogurt cake with lemon curd frosting
  • 250 gram butter, at room temperature
  • 4 eggs, at room temperature
  • 2 tablespoon finely grated lemon rind
  • 1 1/2 cup (330g) caster sugar
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (140g) yoghurt
  • 1/3 cup (80ml) lemon juice
  • 2 tablespoon flaked coconut
Lemon curd frosting
  • 250 gram cream cheese, at room temperature
  • 125 gram unsalted butter
  • 2 eggs
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 2/3 cup (150g) caster sugar


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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