Honey Lemon Yogurt Cake

READY IN: 1hr 20mins
Recipe by Tarteausucre

Global Gourmet, Submitted for ZWT 6.

Top Review by WiGal

Amazing cake! Moist. Reminds me of cheesecake and can see a garnish of raspberries on it. And can see that it would be wonderful also with orange or lime. I did omit the sugar in syrup, used 1 1/2 cups of honey instead of 2, left the zest in the syrup, and simmered longer by about 2 minutes. I also only used half the syrup and would do the same again. I also put mine into a 10 inch deep pie dish with a cookie sheet underneath it. I am confused with your STEP 8-the remaining butter phrase. Thank you Tarteausucre for posting a repeater. First picture shows cake w/o syrup, second picture with half the syrup, and third picture a slice. Made for ZWT6 Zingo for Unrulies Under the Influence.

Ingredients Nutrition

Directions

  1. Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
  2. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
  3. Remove lemon peel and stir in the lemon juice.
  4. Set pan aside to cool.
  5. Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
  6. Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
  7. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
  8. Add remaining butter and yogurt cheese.
  9. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
  10. In another bowl: Beat the egg whites until stiff.
  11. Add 1/3 to the yogurt batter and gently fold inches
  12. Carefully fold remaining whites into batter.
  13. Spread into cake pan and bake for 35 minutes.
  14. 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.

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