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Preheat the oven to 320°F (160°C).
In a large bowl cream together the softened butter, sugar and lemon zest.
Add the eggs and mix to combine.
Add the yogurt, milk, lemon juice, flour and baking powder and salt. Mix until combined.
Scrape the bottom and sides of your pan and transfer to a 7 inch square baking dish, buttered, floured and lined with parchment paper and bake for about 25 minutes or until the toothpick comes out clean. Don’t overbake!
Allow the cake to sit in the pan for 5 min and then turn it over onto a wire rack and allow to cool completely.
In a jug add the heavy cream and grate the zest of a lemon directly over the cream. Stir, then cover and refrigerate for at least 20 minutes.
In a medium bowl whip until creamy the cold cream cheese, powdered sugar and cream (strain it over the bowl, see video for visuals).
Spread over the cooled cake and enjoy!