Ingredients:
For the cake
1 cup(225 grams) softened unsalted butter, plus more for the pans
1 3/4 cups(225 grams) all-purpose flour
1 cup(200 grams) granulated sugar
4 extra-large eggs, lightly beaten
3 1/2 teaspoonsbaking powder
3/4 teaspoonsalt
1 teaspoonvanilla extract
1/4 cup(55 grams) full-fat plain yogurt
2 tablespoonsfinely grated unwaxed orange zest
2 tablespoonsorange juice
For the frosting
2/3 cup(80 grams) confectioners’ sugar
12 ounces(350 grams) full-fat cream cheese
1/4 cup(55 grams) full-fat plain yogurt
1 tablespoonorange juice
2 tablespoonslemon juice
Orange and unwaxed lemon, to zest for garnish
Directions:
Heat the oven to 350°F (180°C). Butter two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
Place all the ingredients for the cake together in a large bowl and beat just until the streaks of flour disappear—an electric mixer will make quick work of it, or you can easily beat by hand, especially if the butter is quite soft.
Divide the batter evenly between the prepared pans. Bake until lightly golden, 20 to 25 minutes. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack.
To make the frosting, mix together the confectioners’ sugar, cream cheese, yogurt, and orange and lemon juices and beat until smooth. Place this in the refrigerator to chill and firm up while the cake cools.
When the cake is completely cool, use an offset spatula to spread half the frosting on one cake. Place the other on top and cover with the rest of the frosting. Finish by decorating with a scattering of orange and lemon zests (see Author Notes above for tips).