Eggless White Chocolate And Lemon Cake

• 1 5/8 cups plain flour
• 3/4 cup milk powder skimmed
• 1 1/3 cups icing sugar confectioner's sugar
• 1 tablespoon vanilla extract or the seeds from 1 fresh vanilla pod
• 7 tablespoons butter softened
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 cup natural yogurt plain
• 1/2 cup water
• 1/2 cup milk
• 4 lemons unwaxed
• 4 tablespoons fresh lemon juice
• 2 cups white chocolate good quality, broken into small pieces
• 1 1/2 cups double cream
• 9/16 cup butter softened

1. Sift together the plain flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.
2. In a separate bowl cream together the icing sugar, vanilla and butter.
3. Gently mix in half of the sifted flour mixture.
4. Add the milk and water and mix until there are not any lumps (but don't overwork it).
5. Add the yogurt and the remaining sifted flour mixture and lemon juice and zest then fold these in using a metal spoon. Take care not to beat it too much.
6. Grease and line three 6X1inch cake tins and divide the mixture equally between them.
7. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
8. When cooked, remove from the oven and allow to cool on a wire rack.
9. Place the chocolate and cream in a bowl over a pan of boiled water (does this remind you a little bit of Food Tech lessons at school?) Stir until the chocolate has melted into the cream. Remove from the heat and allow to cool. Beat in the butter until the mixture has thickened.

flour, milk, icing sugar, vanilla, butter, baking powder, bicarbonate of soda, natural yogurt, water, milk, lemons, lemon juice, white chocolate, double cream, butter

Taken from www.yummly.com/recipe/Eggless-White-Chocolate-and-Lemon-Cake-1652847 (may not work)