LemonYogurt Cake & Moist Chocolate Cake

Lemon Yogurt Cake frosted with lemon buttercream.
RECIPE

125g butter
200g caster sugar
220 self raising flour-sift
50ml orange juice
10ml lemon juice
280ml low fat natural yoghurt
3 eggs - separate yolks and whites
1 tbsp lemon zest

1.Beat butter at very slow speed for 1 min.
2.Add caster sugar and continue beating at low speed untill light and fluffy.
3.Add egg yolks. Continue beating.Dont everbeat at this stage.
4.Add in yoghurt, orange juice,lemon juice and lemon zest.Mix well with a spatula.
5.Fold in flour.
6.In different bowl, beat egg whites until stiff peak forms.
7.Add the egg white into the butter mixture. Fold gently.
8.Bake in 9" pan for 60 minutes at 170degrees C. (Again, baking time will depends on your oven, check your cake after the 40th min , again at 50th min making sure it's not overcooked)

note: This cake will be softer the next day.


LEMON BUTTERCREAM

250g salted butter
100g cricso(shortening)- you can omit this, and use all butter instead.
icing sugar- i dont really know how much, i add little by little.
3-4 tbsp heavy cream
1-2 tsp Lemon emulco


1.Beat room temp butter at low speed for 2 min.
2.Add shortening.Continue beating until butter and shortening soft and fluffy.
3.Add icing sugar.Continue beating.
4.Add cream and emulco.Continue beating for 1-2 minutes more only.

ps:Honestly, i dont have the exact amount of ingredients when i make my buttercream. I just add them up little by little. So it's all trial and error. If you see it's too runny, add more shortening and icing sugar. Add more cream to softened the buttercream.





Chocolate Moist Cake layered with orange buttercream.

Not so glam cakes. These cakes were made for my sons' friends at their school, Islamia Primary.