Lemon and Yoghurt Cream Cheese Cake

Serves 12
Time 1 hour


Cream Cheese layer
250g Cream Cheese,  softened
¼ cup sugar
1 egg
1 lemon, juiced
¼ cup yoghurt

1 ¼ cups self raising flour
1 tsp baking powder
1 tsp baking soda
¼ cup vegetable oil
½ cup sugar
1 egg
½ cup Greek yogurt
Zest of 1 lemon

Crumb Topping
½ cup plain flour
¼ cup sugar
2 tbsp cold cubed butter


Preheat oven to 175°C. Line an 8 x 8 inch baking tray with baking paper

Cream Cheese layer
In a medium bowl, whisk together sugar, egg, yoghurt and lemon juice until smooth and creamy. Then stir in the softened cream cheese.

In a medium bowl, whisk together egg, zest, oil, yoghurt, baking powder, baking soda, and sugar. Then whisk in the flour.  Stir until the batter is smooth. Pour into the cake tin lined with baking paper.

Gently add the cream cheese layer to the cake tin, on top of the cake mixture and spread it evenly.

Crumb Topping
To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and rub together to combine with your hands.

Pour the crumb mixture over the cream cheese layer. Bake the cake at 175°C for 30-40 minutes.

Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board.