gives you lemons.... use them!
Winter is a great time of year, the lemon tree is teeming and with the weather turning cold and rainy so what's a better Sunday afternoon pick me up than a decadent lemon cake with cream cheese icing.
1 1/2 cups of raw caster sugar
(your can use white sugar if you like)
Zest of 2 lemons
3/4 cup of avocado oil
Pinch of salt
1 cup of unsweetened yoghurt
2-3 tablespoons of lemon juice
2 cups of self raising flour
Cream Cheese icing
1/2 cup of butter (softened to room temp)
3/4 cup of cream cheese (softened to room temp)
3 cups of icing sugar
2 tablespoons of lemon juice
lemon zest to garnish
Mix the sugar, lemon zest, eggs and salt until think and smooth.
Mix in the yoghurt, lemon juice and flour without over mixing.
Pour the cake batter into a prepared cake tin and bake at 180 degrees.
Check the cake after 30 mins and then every few minutes until the centre springs back when pressed. You do not want to over cook the cake. Let the cake cool for 10 minutes before turning it out onto a cake rack. Allow the cake to cool completely before icing.
Cream cheese icing
Blend the cream cheese and butter together with a hand held mixer. Slowly introduce the icing sugar and the lemon juice. Your icing should be soft and silky. If your mixture is too dry add a small amount of water. If your mixture is too wet, add a small amount of icing sugar.
Spread the cream cheese icing over the cake and garnish with a small amount of additional icing sugar and lemon zest.