Lemon Cake

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110g dairy / dairy free unsalted butter, melted

150g caster sugar

Zest from 2 lemons

1 tsp vanilla extract

100g dairy / dairy free greek style full fat yoghurt, room temp

Lemon juice from 1 lemon

165g plain flour

1 tsp baking powder

Pinch of salt

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Lemon Cream

180g dairy free / dairy cream cheese, full fat at room temp

300g icing sugar

4 tbsp cornflour

100g dairy / dairy free greek style full fat yoghurt, room temp

2 tsp lemon extract

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INSTRUCTIONS

1. Preheat the oven to 170 degrees and grease and line an 8″ round springform pan.

2. Rub the zest into the sugar and then pour in the melted butter. Whisk until combined and then whisk in the lemon juice, extract and yoghurt.

3. Sift in the dry ingredients and mix until smooth.

4. Press the cake mixture into the pan. Set aside.

5. In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth. Then add the icing sugar and whisk until creamy. Add in the yoghurt, extract and cornflour. Whisk until thick and creamy.

6. Pour the cream on top of the lemon batter.

   Bake for 35-40 minutes, or until the top has formed a golden skin and it’s evenly risen.

7. Allow the cake to cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill uncovered for at least 2 hours.

8. Remove from the pan and serve with a dusting of icing sugar

Notes. It’s almost like a lemon bar meets cheesecake with a buttery lemon cake base which is covered with a gooey lemon cream. This sinks into the cake as it bakes, creating a tender and moist cake packed with lemon flavour.