Lemon and cream cheese cake

• Preheat the oven to 170 ºC.
• Separate the egg whites from the yolks. Set aside separately.
• Soften the butter.
• Beat the butter and sugar with the flat beater attachment.
• Add the yolks one at a time until they are mixed in well.
• Add the cheese little by little whilst continuously beating. Then stir in the lemon flavor.
• Fold in the flour and raising agent, previously sieved. Beat at low speed until mixed well.
• Beat the egg whites until stiff with a pinch of salt. Then incorporate the previous batter very gently. To make it easier, use a spatula.
• Pour the batter into the molds, without exceeding 3/4 of their capacity.
• Bake for 35 to 40 minutes at 170 ºC.

For the icing: 

• Beat the icing sugar with the lemon yoghurt.
• Spoon over the sponge cake when tepid.