Lemon Earl Grey Yogurt Pound Cake
By Kaso Kitchen
- Prep Time: 1 hour
- Cook Time: 2 hours
Lemon Earl Grey Yogurt Pound Cake
By Kaso Kitchen
Pound cake
Directions
- Put butter and egg in room temperature, cover the molds with baking paper.
- Mix and sift the low gluten flour, baking powder and baking soda. Add and mix lemon zest in sugar and salt. Pre-heat the oven to 170°C.
- Mix butter with electric mixer on medium speed, add the mixed lemon and sugar. Beat for 3-4 minutes until it turns to light yellow.
- Add Greek yogurt to mix on low speed, add egg and vanilla extract. Add the wet ingredients to the batter in 3 separate times.
- Add and mix the flour to the batter in 2 separate times.
- Take 1/3 of the batter and mix with Coca powder. Put in the round mold, bake 25 minutes in preheated oven.
- Add and mix Earl Grey tea powder and lemon juice to the rest of the batter. Pour in the mold until 80% fill, bake 1 hour in preheated oven.
Lemon cream cheese filler
Directions
- Put cream cheese in room temperature, beat it to soft texture in electric mixer.
- Add and mix sugar, Greek yogurt and lemon juice.
Directions
- Leave the coca cake and let it cool, use heart-shaped mode to obtain heart-shaped cakes.
- Leave the Earl Grey cake and let it cool, cut and take away the cake in the middle.
- Put half of the cheese filler into the pound cake, put in heart-shaped coca cakes and cover with the rest of the cheese filler. After that, put it in the fridge for 6 hours.
- Add lemon slices as decoration.
Replace low gluten flour with almond flour to make a low-carb gluten-free cake. Please note that almond flour makes it easy to have a darker colour, it is suggested to cover the cake with aluminum foil after 30 minutes of baking and bake for 45 minutes.