Soft, delicate lemon yoghurt cake sandwiched with sweetened whipped cream and slathered in fluffy, snowy white chocolate frosting.
Today is all about indulgence. It’s about eating cake and not apologising for it.
And when the cake in question is this snow white, light and airy creation, what do you even have to feel guilty about? I’ve been thinking about combining lemon and white chocolate in cake-form for the longest time because of all my favourites to create desserts with, white chocolate pretty much tops the list. And I simply love how the creamy, sweet, milkiness of white chocolate is so perfectly complimented by acidic fruit. Whether it is floral passion fruit or punchy pineapple, tart fruit and sweet white chocolate are a marriage made in Heaven. Also, lemon cake is probably my most favourite flavour of all time. I mean, lemon-anything is my favourite of all time but cake? Lemon cake!? Yes, yes and YES!
I wanted a cake with a very soft, delicate crumb and decided to once again use my yoghurt cake recipe. There’s something about yoghurt and canola oil that makes for the best cakes and flavoured with a little lemon juice and a lot of lemon zest, this cake was everything I had hoped it would be. I sandwiched the layers with lightly sweetened whipped cream which, I’ll be honest, isn’t the most stable of fillings but I absolutely love how it’s airiness works so well with the lemony sponge and the sweet frosting. You can of course just use the frosting to sandwich the layers of cake but I think it would be much too sweet and would throw off the balance. And yes, you’ll have to keep this cake in the fridge if you’re not going to be consuming it right away but this cake is just as delicious when it’s been refrigerated. I think because there’s no butter in the batter you don’t have that weird fattiness often experienced when refrigerating a butter cake.
The frosting was a really simple buttercream which I whipped into oblivion before beating in melted white chocolate and a little vanilla. So easy. So delicious! As you can see, I very lazily slathered the buttercream all over the cake but the finished look had quite a cloud-like effect which I absolutely adored and it really depicted the light, lusciousness of this cake so well.
- 3 cups cake all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups plain Greek yoghurt
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup canola oil
- 1½ cups caster sugar
- juice and zest of 1 lemon
- 250 ml whipping heavy cream
- 3 tablespoons icing sugar
- 3/4 cup butter room temperature
- 3 cups icing sugar sifted
- 150 g white chocolate melted
- juice of 1 lemon
- 1 teaspoon vanilla extract
Pre-heat the oven to 180°c and grease and line two 21cm diameter, 10cm deep cake pans with baking paper.
Sift together the flour, baking powder and salt and set aside.
IN a separate bowl, combine the remaining ingredients and mix well.
Pour the egg and oil mixture into the dry ingredients and mix to combine.
Pour the batter into the prepared cake pans and bake for 30-45 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool before turning out onto a wire rack. Carefully half each cake horizontally and set aside.
To make the buttercream, whip the butter and icing sugar together for 5-7 minutes until soft, fluffy and very pale. With the mixer running, pour in the cooled melted chocolate. When the chocolate has been incorporated, add the lemon juice and vanilla and mix through. If the frosting is a little soft, place in the fridge to firm up for 5-10 minutes.
To make the filling, whip together the sugar and cream until stiff peaks form.
To assemble the cake, sandwich the cake layers together with the whipped cream then generously cover in the white chocolate frosting.