Method

Preheat the oven to 180C, line the base of two 8 inch sandwich tins with baking parchment. Beat the butter and sugar together for three mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.

Leave to cool on wire tray out of tins.

For the icing, beat the butter and icing sugar together using an electric whisk for four – five mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for four mins more until thick and creamy.

I used a piping bag but you can simply spoon on frosting when sponges are cool.

Spread around using a spatula

If you have a piping bag , use it to decorate the middle and top.

Dust with icing sugar

Enjoy!