A lemon yoghurt cake had come up in conversation weeks prior to this and I could not get it out of my mind! It was all I craved for days! So that was what I made for my first cake.
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Lemon Yoghurt Cake
125g softened butter
1 cup caster sugar
Finely grated zest of 2 lemons
3 eggs
1 cup plain flour
1 teaspoon baking powder
¾ cup plain yoghurt (I used unsweetened cause that's how I roll)
Preheat oven to 160 C fan bake.
Grease a 20cm spring-form cake tin.
Combine butter, sugar and lemon zest in a bowl and beat with an electric mixer until pale and creamy.
Beat in eggs, one at a time.
Sift dry ingredients together and add alternately with yoghurt, stirring to just combine and form a smooth batter.
Spoon mixture into prepared tin and bake for 45 to 50 minutes.
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A layer of lemon curd was added on top of the first cake. I then made up some Cream Cheese Frosting (whitened) and added a layer of that on top of the lemon curd. Popped the second cake on top of that and then used the remaining cream cheese frosting to cover the entire cake.
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The strawberries were the perfect addition as they balanced out the sweetness of the cake. Definitely a keeper recipe! Will be making many more of these.
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NOW THAT'S MY KIND OF CAKE.
P.S. Check out Carly and I's cute new yellow aprons in that last picture. A full apron for the main baker and the little waist one for the assistant! :P
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