*If using unsalted butter then add ¼ teaspoon of salt.
FOR THE CREAM CHEESE FROSTING
¼cup+ 1 ¾ tablespoons butter (softened)(75 grams)
3 ½ouncescream cheese (whole fat)(100 grams)
3 ⅓cupsicing/powdered sugar (sifted)(400 grams)
½teaspoonvanilla
1pinchsalt
2tablespoonscream (whole, heavy or whipping cream)
½zestlemon
¾tablespoonlemon juice
Instructions
Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan.
FOR THE CAKE
In a bowl whisk together the flour, salt, baking powder and baking soda. In a large bowl or stand up mixer beat on medium speed the butter, sugar and zest until creamy.
Add the egg and beat well, then add the flour and beat to combine, add the yogurt, milk and vanilla beat until smooth, be sure to scrape down the sides of the bowl.
Spoon into the prepared cake pan and bake for approximately 30-35 minutes. Test for doneness with a toothpick.
Let the cake cool completely, then slice it to make 2 layers, brush each layer with the simple syrup and top with the frosting. Decorate with slivered almonds if desired. Enjoy.
FOR THE LEMON SYRUP
In a small pot add the juice, sugar and water, stirring constantly bring to a boil over medium heat, continue on a low boil for 10 minutes until the sugar has evaporated and the syrup has thickened slightly. Let cool completely brushing on the cake.
FOR THE CREAM CHEESE FROSTING
In a large bowl beat on medium high until creamy the butter and cream cheese 1-2 minutes, lower the speed and add the powdered sugar, 1 cup at a time, beating well between each addition, then add the salt, cream, vanilla, lemon juice and zest beat until fluffy approximately 2-3 minutes.
Notes
Be sure to pass the lemon juice through a sieve before adding to the cake or frosting.To make homemade cake flour for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of corn starch, be sure to sift together to remove any lumps.For room temperature ingredients remove from the fridge 30-45 minutes before using.This recipe is enough for a 2 layer 8 inch (20 cm) cake, it can doubled to make in 2 x 9 inch (22 cm) pans.