Ingredients:

  • 250g all-purpose flour
  • 175g granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 60ml fresh lemon juice
  • 120g full-fat Greek yogurt
  • 80ml neutral oil (grapeseed or avocado)
  • 2 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 360ml heavy whipping cream, chilled
  • 30g confectioners' sugar
  • 0.5 teaspoon lemon extract
  • 2 tablespoons Greek yogurt (for stabilization)
  • 10g powdered sugar (for dusting)
  • 1 lemon, sliced thin for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Sift the all-purpose flour, baking powder, and sea salt twice into a medium bowl to ensure maximum aeration.
  3. In a stand mixer fitted with a whisk attachment, beat the 4 large eggs and 175g granulated sugar on high speed for 5–8 minutes until the mixture is pale, thick, and has tripled in volume.
  4. In a separate small bowl, whisk together the 120g Greek yogurt, 80ml neutral oil, 60ml lemon juice, and lemon zest.
  5. Gently fold the dry ingredients and the yogurt mixture into the whipped eggs in alternating batches, being careful not to deflate the air bubbles.
  6. Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
  7. Allow cakes to cool completely on a wire rack before frosting.
  8. Prepare the stabilized whipped cream by beating the chilled heavy cream, 30g confectioners' sugar, lemon extract, and 2 tablespoons of Greek yogurt until stiff peaks form.
  9. Assemble the cake by spreading a thick layer of whipped cream between the layers and over the top. Finish with a dusting of powdered sugar and thin lemon slices.