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WHIPPED LEMON CREAM CHEESE FROSTING:
cream cheese, room temperature
lemon zest plus more for garnish, optional
Preheat oven to 350. Grease and flour 2 round cake pans.
In a large bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
Slowly add dry ingredients to wet mixture. Fold vegetable oil gently into batter.
Divide batter evenly between the 2 cake pans.
Bake for about 20 minutes , or until knife in center of cake comes out clean.
Remove from oven and set aside for cooling.
While your cake layers cool, bring 1/3 cup lemon juice plus remaining 1/3 cup sugar to a simmer in a small pan until the sugar dissolves and the mixture is clear.
When your cake layers have cooled for about 10 minutes, pour lemon sugar mixture over each layer and allow it to soak in. Set aside while you make your frosting.
In a large bowl, whip cream cheese with an electric mixer until smooth.
In a separate bowl, whip your heavy cream until stiff peaks form.
Add the whipped cream to your bowl of whipped cream cheese and fold gently to incorporate.
Gently stir in lemon juice, vanilla, lemon zest and powdered sugar until smooth.
Chill frosting for at least 30 minutes.
Turn your cake layers out onto a cutting board and trim the sides/top as necessary to get rid of the brown bits.
Place one layer on a serving plate/cake stand. Spread a generous amount of frosting on top.
Lay the other cake layer on top of the frosting, and spread the rest of the frosting on top of that.
You can frost the sides of the cake too, but it is impossible for me to do that and not make a huge mess.
Sprinkle the top of your cake with lemon zest. Chill cake until ready to serve.