Calamansi Yogurt Cake
- 350 g Emborg Unsalted Butter
- 475 g Granulated Sugar
- 7 Large Eggs
- 475 g All purpose Flour
- 8 g Baking Powder
- 5 g Baking Soda
- 5 g Salt
- 250 g Emborg Yogurt
- 100 ml Calamansi Juice
- 100 g Sugar
- 50 ml Water
Cream Cheese Frosting
- 75 g Emborg Unsalted Butter
- 100 g Powdered Sugar
- 250 g Emborg Cream Cheese
Looking for a delicious cake to bake? Try Emborg's Calamansi Yogurt Cake with fresh calamansi juice, which gives a nice tasty twist.
Watch the recipe made step by step in the video below!
Cream Emborg Unsalted Butter and sugar until fluffy. Add in eggs gradually.
Mix dry ingredients - flour, baking powder, baking soda and salt in a bowl. Add it to the batter followed by Emborg Yogurt.
Transfer batter to a loaf pan and bake for 30-40 mins at 190° celsius.
Make calamansi syrup by mixing calamansi juice and sugar.
Poke hole in the cake then brush the calamansi syrup on top.
Make frosting by creaming Emborg Unsalted Butter, sugar and Emborg US Cream Cheese. Spread on top of cooled cake.