INGREDIENTS

For the cake

1 stick (115g) butter, room temperature

½ cup (100g) white granulated sugar

Grated zest of 2 lemons

2 medium eggs, room temperature

⅓ cup (80g) 0% fat Greek yogurt, room temperature

¼ cup (60g) whole milk, room temperature

3 tablespoons (45g) fresh lemon juice

1 cup plus 2 tablespoons (160g) all-purpose flour

2 teaspoons baking powder

¼ teaspoons Salt

For the frosting

½ cup (120g) heavy cream, cold

Grated zest of one lemon

5½oz (150g) Philadelphia cream cheese, cold

2oz (60g) powdered sugar

1 teaspoon vanilla extract

INSTRUCTIONS

For the cake

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.

For the frosting

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!