Lemon Yoghurt Buttercake with Lemon Cream Cheese Icing
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Serves: 12 to 14 serves
 

or if cake is baked in a round tin you can op for the cream cheese icing



I prefer the loaf to be drizzled with a little lemon glaze (just lemon juice and icing sugar mixed together) or you can op for a more extravagant icing using the lemon cream cheese icing mix when making the round cake.

With the icing you will be adding the icing sugar in four lots, slowly incorporating it into the cream cheese and finally adding just a tablespoon of lemon juice to loosen it a touch (use a 20ml tablespoon to measure the juice into the mix so that you don't use too much - you can always add another teaspoon if you need a runnier consistency).

For added texture you can finish off the icing with some pepitas, sunflower seeds and shredded coconut but that is totally optional.
Ingredients
INGREDIENTS FOR CAKE
  • Rind of 3 lemons (I use a zester to get lemon rind)
  • 250g butter, can be straight from the fridge, cubed
  • 250g plain yoghurt (see # note below)
  • 100g fresh lemon juice
  • 4 x 60g eggs, room temperature
  • 420g golden caster sugar
  • 400g self raising flour
  • 40g custard powder
  • # if you only have Greek yoghurt then use 200g Greek yoghurt and 50g whole milk to thin it down
INGREDIENTS FOR LEMON CREAM CHEESE ICING
  • 125g full fat cream cheese, cold from the fridge, cubed
  • Rind of 1 lemon (I use a zester / save juice to add later)
  • 400g icing sugar
  • 1 tsp sea salt flakes, or ½ teaspoon fine sea salt
  • 1 tbls fresh lemon juice, or a touch more if you want a runny mix
  • Pepitas, sunflower seeds and shredded coconut (optional)
Instructions
METHOD FOR CAKE
  1. Preheat oven to 170 degrees fan forced and arrange oven rack to middle of oven
  2. Grease and line jumbo loaf tin (27cm x 10.5cm base measurement) or round 24cm cake tin (base measurement) with baking paper
  3. Place lemon rind and butter into TM bowl and mix 40 seconds / 50 / speed 4 to loosen up the butter, but not melt it completely
  4. Scrape down sides of bowl
  5. Insert butterfly and add yoghurt, lemon juice and eggs and mix 10 seconds x speed 3 to lightly combine, scrape down sides
  6. Add sugar, flour and custard powder ... the bowl will look quite full but all is okay ... slowly turn your dial to mix 10 seconds x speed 3 (by turning your dial slowly to speed 3 you will stop the flour from "fluffing up" and sticking to the underside of your lid) to start the mixing process
  7. Scrape down sides and mix for a final 30 seconds x speed 3
  8. The batter will be quite thick ... place it into the cake tin of choice and smooth over the top
  9. If using a loaf tin: bake for 1 hour and then test with skewer … add another 10-15 minutes if necessary (it takes an hour and 15 minutes in my oven)
  10. If using 24cm round cake tin: bake for 1 hour and 10 minutes and then test with skewer … add another 5-10 minutes if necessary (it takes an hour and 10 minutes in my oven)
  11. Cool in tin 15 minutes then turn out onto cake rack to cool
  12. Finish as desired with lemon glaze (icing sugar mixed with lemon juice) or lemon cream cheese icing
  13. Keeps well for a few days
METHOD FOR LEMON CHEESE CHEESE ICING
  1. Place cream cheese and lemon rind into TM bowl and mix 20 seconds / speed 4
  2. Add first 100g icing sugar and mix 10 seconds / speed 4
  3. Add second 100g icing sugar and mix 10 seconds / speed 4
  4. Add third 100g icing sugar and mix 10 seconds / speed 4
  5. Add final 100g of icing sugar, lemon juice and salt and mix 10 seconds / speed 4
  6. Scrape around bowl and remix for another 5 seconds / speed 4
  7. Check consistency and if you prefer a slightly runny icing add 1 teaspoon of lemon juice and mix 5 seconds / speed 4 (do not add too much as it will just run straight off the cake ... unless that is what you want)
  8. Sprinkle with pepitas and sunflower seeds if desired
  9. Allow icing to set for an hour at room temperature before serving
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/lemon-yoghurt-buttercake/