Lemon Cake with Blueberry Marmalade Cream Cheese Frosting | Dani's Cookings
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Lemon Cake with Marmalade Cream Cheese Frosting

Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins

Ingredients

For the cake:

  • 230 g yogurt
  • 245 g all purpose flour
  • 2 eggs
  • 1,5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 200 g sugar
  • 2 teaspoons lemon extract or zest of 1 large organic lemon
  • 60 g butter, melted
  • 1/3 teaspoon salt

For the frosting:

  • 60 g butter, soft
  • 175 g cream cheese
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract or zest of 1 large organic lemon
  • 200 g powdered sugar
  • 50 g jam or marmalade by choice

Instructions

Cake:

  • Preheat oven to 180 degrees C. Line a 18-20 cm (7-8 inch) cake pan with a circle of parchment paper. Grease well the pan.
  • Combine flour, salt and baking powder and set aside.
  • Beat sugar and eggs in a large bowl until the mixture thickens and becomes pale (5-6 minutes).
  • Add yogurt, vanilla and lemon extract and beat until smooth. Add butter and beat shortly, until combined.
  • Gradually add the flour and mix gently with a rubber spatula or a wooden spoon until just combined. Pour the batter into the prepared pan.
  • Bake for 45-55 minutes. Make sure that a wooden skewer inserted in the centre comes out clean or just with a few crumbs. Let the cake cool until room temperature before frosting it.

Frosting:

  • In a large bowl beat butter and powdered sugar for 2-3 minutes until fluffy. Add the rest of the ingredients and continue beating until smooth and creamy.

Assemble the cake:

  • With a serrated knife cut the cake horizontally into 2 or 3 layers. Place one layer on a cake stand and spread some frosting on top. Repeat with the remaining layers. Spread the rest of the frosting all around the cake. Decorate with lemon slices and basil leaves.

Notes

Adapted from Searching for Spice
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