Lemon Sponge Cake

Preheat your oven to 150°C / 300°F. Spray two 8” cake tins with oil and lime the bottom with baking paper.
Add the butter, sugar, vanilla extract and yogurt to a large mixing bowl. Use an electric hand mixer to beat together until pale and fluffy. About 3 minutes. Scrape the bowl down. Add the eggs one at a time, mixing each time. Add the lemon zest, juice, flour, baking powder and salt. Mix using a spatula until well combined.
Split the mixture between the two cake tins. Use a spatula to even out. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

Add the softened cream cheese and butter to a large mixing bowl. Use an electric hand mix to beat until creamy. About 2 minutes.
Add the vanilla extract, lemon zest and powdered sugar. Mix on low speed to begin with. Then turn up to high speed and whip until light and fluffy.

Run the powdered sugar through a sieve into a large mixing bowl. Add enough lemon juice to form a drizzle once mixed

Add a dab of frosting to your serving plate and spread around using a spatula or spoon. Add the first layer of cake. Pipe frosting on top. Of the cake and spread around evenly.