Honey Lemon Yogurt Cake

Recipe by Tarteausucre
READY IN: 1hr 20mins
YIELD: 12 Slices




  • 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.