Description

This elegant minimalist cake features a tender, tight-knit crumb thanks to the addition of full-fat Greek yogurt and a hint of bright lemon zest. Topped with a silky-smooth frosting made from high-quality butter and sweetened condensed milk, it offers a sophisticated yet simple treat perfect for any farmhouse table.

Ingredients

250 g all-purpose flour
480 g unsalted butter, divided (100 g for cake, 380 g for frosting)
100 g full-fat Greek yogurt
250 g sweetened condensed milk
1 tsp lemon zest
3 large eggs, room temperature
100 ml whole milk
200 g granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease your cake pans, lining the bottoms with parchment paper for easy release.
In a large bowl, cream 100g of softened butter with the sugar until pale and fluffy, then beat in the eggs one at a time.
Whisk together the flour, baking powder, baking soda, and salt in a separate container to ensure even distribution of leavening agents.
Alternately add the dry ingredients and the mixture of milk, yogurt, vanilla, and zest to the butter, mixing until just combined.
Divide the batter into pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Whip the remaining 380g of butter until white and airy, then gradually stream in the condensed milk until the frosting is glossy and smooth.

Notes

For the cleanest possible finish, ensure your cake layers are completely cold before frosting; a chilled cake is much easier to trim and coat without tearing the crumb. If the buttercream feels too soft while you are working, simply pop it in the refrigerator for a few minutes to restore its ideal spreading consistency.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American