Lemon Cake with Chocolate Buttercream Filling

For the lemon cake, cream the room-warm margarine in a mixing bowl until very fluffy and gradually add the sugar.

Continue mixing until the mixture is whitish, then add the cream cheese one tablespoon at a time. Then thoroughly mix in the eggs, one at a time. Then add the lemon zest and lemon juice.

On low speed, add the flour (mixed with the baking powder and salt) in two portions, mixing just until everything is blended.

Preheat the oven to 160 °C and grease and crumble a loaf pan Pour the batter into the loaf pan and bake for about 70 – 75 minutes – test with a stick!

For the buttercream, the butter and the pudding should have the same temperature, i.e. room warm! First, cream the butter white until fluffy and then add the pudding.

Stir everything until you have a nice mixture and then chill! When the cake has cooled, preferably overnight, cut it (if it turns out) two times across and fill the cream into the cake!

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