Key Lime Yogurt Cake with Lemon Cream Cheese by Rontree Chan

(Yield 12 Muffin Tin size)


1 Cup of All Natural Yogurt 200g ( Paul’s Brand or other)
~ pour the yogurt in a mixing bowl. Clean and dry the plastic yogurt cup
1 ¾ cup pf caster sugar (use yogurt cup for measurement)
2 cups of cake flour ( use yogurt cup for measurement)
3 nos of whole eggs
½ Tsp of Olive or Vegetable oil
1 Tsp of Vanilla essence
1Tsp of Baking powder
1 TBsp of Lime zest from 2 Limes
Juice from 2 Limes
1 TBsp of melted butter for brushing on the surface of muffin tin


(Pre-heat oven at 180 degree C.)

~ Butter the internal surface of muffin tin and lay a piece of baking paper at the base.
~ Mix all ingredients together in a mixing bowl and stir till smooth batter.
~ Pour the mixture in to muffin tin and bake for 30 mins or until the top surface is lightly browned and the edge is caramelized
~ Leave it to cool for 10 mins before de-moulding.

Lemon Cream Cheese

Lemon Curd

Whisk Juice of 1 Lemon, 1 egg and 3 Tbsp of sugar together .
Cook on double boiler ( Bain Marie). Stir constantly till thicken.
Remove from heat, add in 1 ½ Tbsp of butter till butter melted.
Cover with cling film touching the top surface and chill in fridge.
~ Using same amount of lemon curd and cream cheese, whisk till smooth.

To assemble ~ use a 1cm straw (bubble tea straw) to punch a hole at the bottom.
Use a tiny spoon to hollow out partial of the yogurt cake from the hole.
Pipe in the Lemon cream cheese from bottom to serve.