Ingredients

For the cake

110 g (1 stick) Softened Butter

40 g (3 tbsp) Coconut Oil

160 g (¾ cup) Sugar

Zest of 3 big Lemons

3 Eggs

270 g (1¾ cup) All purpose flour

3 tsp Baking powder

120 g (½ cup) Unsweetened lemon yogurt (or plain yogurt)

60 g (¼ cup) Milk

½ tsp Salt

For the lemon frosting

500 g (17 oz) Cold Philadelphia cream cheese

100 g (¾ cup) Softened butter 

250 g (2 cups) Powdered sugar

Zest of 2 lemons 

2-3 tbsp Limoncello liquor (depending how strong you want your frosting)

for the limoncello bath

60 g (¼ cup) Milk

1 tbsp Limoncello liquor (optional)

Method

For the cake

In a bowl cream butter, oil, white sugar and lemon zest.

Add the eggs one at the time.

Add the dry ingredients, milk and yogurt and mix until combined.

Pour the cake batter in two 7 or 8 inch pans, greased and lined with parchment paper. Bake the cakes in a preheated oven at 180°C (350°F) for around 20 - 25 minutes or until a toothpick comes out clean.

Allow to cool completely.

If desidered soak the cakes with limoncello milk bath.

For the lemon frosting

Whip the cold cream cheese, powdered sugar, lemon zest, yellow food coloring (optional) and limoncello (optional) for 1 minute.

Add the soft butter and continue whipping for 30 seconds until stiff.