LEMON CAKE (ARMENIA)
This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. This delicious cake has a texture somewhat like a scone, and is topped with a lemon-mint glaze instead of frosting.
Provided by GiddyUpGo
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
- Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
- Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes).
- Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
- Remove the mint and let the syrup cool until it is just warm.
- Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
- Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
- Invert the cake onto a platter, then slice and serve.
Nutrition Facts : Calories 565.5, Fat 18.7, SaturatedFat 11.2, Cholesterol 108, Sodium 345.4, Carbohydrate 93.4, Fiber 1.2, Sugar 60.7, Protein 8
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