This cake was inspired by a lemon yogurt cake my grandmother used to make. I spruced up the recipe with a lemon curd filling and whipped vanilla frosting. Follow the tips and tricks I added in the instructions to make this fresh and zesty dessert.
Ingredients:
1 (8 oz) container Trader Joe’s lemon yogurt
3 extra large eggs
1 cup granulated sugar
2 2/3 cups of self-rising flour
1 cup vegetable oil
Trader Joe’s lemon curd
Heavy whipping cream
½ cup sugar
½ teaspoon vanilla
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Separate the egg whites from the yolks into two large bowls.
3. In a large bowl with the yolks, add the sugar and combine. Add the flour, yogurt, and oil to the yolk and mix very well.
4. With an electric mixer, beat the egg whites until soft peaks are achieved and add to the other ingredients with a spatula.
5. Grease two 8 inch baking pans and pour half of the batter into each pan.
6. Bake at 400 degrees Fahrenheit for 7 minutes and then lower to 375 degrees Fahrenheit for 15 minutes or until a toothpick comes out clean. Allow to cool and remove from baking pans.
7. In a large bowl, combine the heavy whipping cream, sugar, and vanilla and beat with an electric mixer until stiff peaks form.
8. Place one of the cooled cakes on a clean surface. Slice off the rounded top to make a flat layer. Repeat with the second cake. Optional: to keep the cake extra moist, brush a little simple syrup across the cut side of the cake.
9. Line the edges of a rotating cake platter with parchment paper. Place the cake cut side down on the lined platter. Use a pastry brush to brush off any crumbs on the surface and along the edges.
10. With a piping bag, pipe a circle of whipped cream along the edge of the cake. Fill the center of the circle with lemon curd.
11. Add the second cake on top and spread the remaining whipped cream across the surface and sides. Smooth with an icing spatula and decorate to taste. Refrigerate until ready to serve.
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