Lemon and White Chocolate Loaf Cake
Ingredients for the cake:
Pinch of salt
white chocolate chunks
of caster sugar
Zest of 1 lemon
Ingredients for the frosting:
stick (56g) unsalted butter,
at room temp
full fat cream cheese,
I used Philly
Juice of 1/2 a lemon;
Preheat the oven to 180 degrees C/350F and grease and line a loaf tin.
Place the flour, baking powder, salt and white chocolate chunks into a medium sized bowl and mix until combined.
Leave to one side. Place the sugar, lemon zest, yoghurt, vanilla extract and eggs into a large bowl or the bowl of your stand mixer and mix until light and smooth, about 2 minutes on med-high speed.
Add the flour mix into the wet ingredients and mix until well combined. Add in the oil and lemon juice and mix until well combined and smooth.
Pour the batter into the loaf tin and level off. Place in the oven for 50-55 minutes until risen, golden brown and an inserted skewer comes out clean.
Leave to cool in the pan for at least an hour before transferring to a wire rack to cool completely.
Once cool, make the frosting. Place the butter and cream cheese into a large bowl and beat until light and fluffy.
Sift in the icing sugar and add in the lemon, start mixing on low to avoid the icing sugar cloud! Once the mixture starts to come together turn the mixer up to high and beat until light and smooth.
Spread the frosting onto the cake generously, using a spatula.
Cake will keep in an airtight container in the fridge for up to 3 days.
Recipe for the cake adapted from Baking: From My Home to Yours by Dorie Greenspan Recipe for the frosting by Annie