Lemon yogurt cake with lime topping made from cream cheese and white chocolate

Ingredients for 1 servings:

• 130 g flour
• 1 lemon(s), zest and juice
• 2 tsp baking powder
• 150 g sugar
• 2 eggs
• 130 ml vegetable oil
• 150 ml natural yogurt
• 200 g cream cheese
• 50 g sugar
• 1 packet of vanilla sugar
• 1 lime(s), zest and juice of half a lime
• 70 g white chocolate, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Citrus fruits are variably interchangeable, from a box shape, approx. 6 pieces

Preheat the oven to 180°C (fan/convection oven) and prepare a greased loaf pan. Grate the zest from both the lemon and lime and set it aside. Squeeze all of the lemon juice and only half of the lime. In a large mixing bowl, briefly mix the flour with the baking powder, sugar, and lemon zest. Then add the eggs, yogurt, lemon juice, and vegetable oil and whisk everything together by hand until you have a smooth batter. Pour the batter into the loaf pan and bake for about 40-50 minutes. Test for doneness with a toothpick; if batter sticks to the toothpick, the cake needs a little longer. For the topping, mix the cream cheese with the lime zest, sugar, and vanilla sugar. The topping can be drizzle on the cooled cake as fresh frosting. It tastes lime-sweet and fresh. For a harder topping, melt white chocolate in a heatproof bowl over a small saucepan. Once the chocolate is completely melted, stir the chocolate into the cream cheese mixture and spread it on the cooled cake. The cake can be eaten immediately or chilled in the refrigerator first. It will stay fresh for 5-7 days in the refrigerator. Alternatively, you can swap out the citrus fruits as desired. For example, lemon for orange and lime for lemon, or both for grapefruit. The sky’s the limit with creativity.