Best Lemon Cake Armenia Recipes

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10 TRADITIONAL ARMENIAN DESSERT COLLECTION



10 Traditional Armenian Dessert Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 10

Armenian Gata
Armenian Baklava (Pahklava)
Armenian Nutmeg Cake
Nazook
Cranberry Citrus Nazook
Matzoon Cookies
Armenian Apple Chunk Cake
Kourabia (Armenian Shortbread Cookie)
Rice Pudding
Honey Spice Cookies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Armenian dessert in 30 minutes or less!

Nutrition Facts :

LEMON CAKE FROM SCRATCH



Lemon Cake From Scratch image

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Provided by BakersDozen

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 20

Number Of Ingredients 11

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
  • Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
  • Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g

SIMPLE LEMON CAKE



Simple Lemon Cake image

This simple lemon cake is perfect for picnics and parties. It's moist and soft.

Provided by BakingTwins

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 10

Number Of Ingredients 9

1 cup white sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
  • Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g

MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)



Madzoonov Gargantag (Armenian Yoghurt Cake) image

Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup natural yoghurt
125 g unsalted butter
375 g sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
310 g self-raising flour
1/2 teaspoon bicarbonate of soda
300 ml thickened cream
250 g strawberries

Steps:

  • Cream the butter and sugar together until light, then beat in the yoghurt.
  • Beat in the eggs, one at a time.
  • Add the lemon juice and lemon zest.
  • Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
  • Pour the mixture into a lightly greased and lined 23mm spring-form pan.
  • Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
  • Cool.
  • To serve: decorate with whipped cream and strawberries.

Nutrition Facts : Calories 599.1, Fat 27.8, SaturatedFat 16.7, Cholesterol 159.3, Sodium 626.2, Carbohydrate 81, Fiber 1.7, Sugar 50, Protein 8.4

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