Make and share this Honey Lemon Yogurt Cake recipe from Food.com.
Provided by Tarteausucre
Categories Dessert
Time 1h20m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
- Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
- Remove lemon peel and stir in the lemon juice.
- Set pan aside to cool.
- Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
- Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
- Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
- Add remaining butter and yogurt cheese.
- Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
- In another bowl: Beat the egg whites until stiff.
- Add 1/3 to the yogurt batter and gently fold inches
- Carefully fold remaining whites into batter.
- Spread into cake pan and bake for 35 minutes.
- Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.
Nutrition Facts : Calories 372.3, Fat 7.6, SaturatedFat 4.2, Cholesterol 85.8, Sodium 87.3, Carbohydrate 75.4, Fiber 0.7, Sugar 59.1, Protein 4.5
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