Today is all about indulgence. It’s about eating cake and not apologizing 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 favorites to create desserts with, white chocolate pretty much tops the list. 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 flavored 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. But you can just use the frosting to sandwich the layers of cake if you’d prefer. I just love the lightness of the whipped cream. The frosting is a simple buttercream which I whipped into oblivion before adding 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. 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.
How to make lemon yogurt cake
Sift together the dry ingredients (except for the sugar) in a large bowl. Mix together the remaining ingredients and pour into the dry. Mix until just combined then pour into prepared cake pans and bake until golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool completely before layering with the whipped cream and decorating with frosting.
What is the purpose of yogurt in baking?
Yogurt adds fat and moisture to cakes and ensures the cake won’t dry out when baking or afterwards. Yogurt cakes also often use oil instead of butter which results in a softer texture.
What can replace yogurt in baking?
Buttermilk or sour cream are good alternatives to yogurt in baking.
How to make white chocolate frosting
Whip room temperature butter until pale and fluffy, scraping the bowl every now and then. Add the sifted icing/powdered sugar (not sifting the sugar will result in a grainy buttercream). Beat until the butter and sugar are well combined and fluffy. With the mixture running, pour in the melted, cooled white chocolate, lemon juice and vanilla. Mix well then use to decorate the layered cake.
Love lemon cake? Try these recipes:
Easy lemon drizzle cake
Classic vanilla cupcakes with whipped buttercream
