Lemon Cake with Marmalade Cream Cheese Frosting
Servings: 10
Ingredients
For the cake:
- 1 cup/ 230 g yogurt
- 2 cups/ 240 g all purpose flour
- 2 eggs
- 1,5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup/ 200 g sugar
- 2 teaspoons lemon extract , or zest of 1 large organic lemon
- ¼ cup/ 60 g butter, melted
- ⅓ teaspoon salt
For the frosting:
- ¼ cup/ 60 g butter, soft
- 6,1 oz/ 175 g cream cheese
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract , or zest of 1 large organic lemon
- 1 ⅔ cup/ 200 g powdered sugar
- ¼ cup/ 60 g jam, or marmalade by choice (see notes)
Instructions
Cake:
- Remove the eggs and the yogurt from the fridge 30 minutes before making the cake. Melt the butter.
- Preheat oven to 360° F/ 180° 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).
- One by one add yogurt, vanilla and lemon extract and beat until smooth. Add melted 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 the soft 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
- You can bake the cake in two 7 inch/ 18 cm pans. This will decrease the baking time to 35-40 min. In this cake you can try cut each layer into two or simply assemble just the two together.
- This cake can be made in a larger pan (up to 9 inch/ 23 cm) and frosted just on top.
- You can use any kind of jam or marmalade but it has to be smooth, without whole fruits inside. If your jam has chunks of fruit, blend it in a food processor before using it.
- Adapted from Searching for Spice
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