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.
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INGREDIENTS
NutritionFor the cake
- 1⁄2
- 3⁄4cup sugar
- 1cup plain yogurt
- 2large eggs
- 2tablespoons fresh lemon juice
- 2cups all-purpose flour
- 1⁄2teaspoon baking soda
- 1teaspoon baking powder
For the syrup
- 1cup sugar
- 1⁄4
- 3⁄4cup water
- 3sprigs mint
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DIRECTIONS
- 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.
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