This is my go to lemon cake recipe. It always comes out moist and stays fresh for days. This cake was the perfect flavour choice to celebrate my very good friends baby shower. Cannot wait to meet their little guy. This cake uses a cup of yoghurt which you can mix up the flavours, vanilla bean and natural yoghurt both work well. I love using fresh flowers to decorate cakes as they both look stunning and is super easy to do.
Ingredients: (this recipe will make one cake, the pictures above is of two full cake recipes)
– 1 3/4 C white sugar
– 2 large lemons
– 1 C neutral oil (I use canola)
– 2 eggs
– pinch of salt
– 1 C natural or vanilla bean yoghurt
– 2 C flour
– 2 t baking powder
Lemon Buttercream Icing –
– 250g butter – softened
– 5 C icing sugar
– zest and juice of 2 lemons
1. Cake: Combine sugar and lemon rind in a mixer with a whisk attachment.
2. Then add oil, eggs and a pinch of salt and mix until combined.
3. Add yoghurt and lemon juice and mix until just combined.
4. Lastly, add sifted flour and baking powder and mix again until just combined.
5. Pour mixture into greased/lined cake tin and bake for 50-60 minutes. Cake will be cooked when inserted skewer comes out clean. If top begins to brown too much and cake is still raw in the middle then cover top with tin foil.
6. Cool in tin for approximately 10 minutes before removing from tin and leaving to cool completely on a wire rack.
7. Icing: With a mixer, cream the butter together with the lemon juice and zest, and icing sugar until smooth.
8. Decorating: For two tier cake, place cake on stand and cover bottom layer with buttercream. Place second cake on top and cover this too in buttercream. Use a pallet knife to smooth out icing. To decorate I used two bunches of fresh flowers and a “it’s a boy” banner. The flowers pictured here are yellow chrysanthemums and orange roses.