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    You are in: Home / Greek / Honey Lemon Yogurt Cake Recipe
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    Honey Lemon Yogurt Cake

    Honey Lemon Yogurt Cake. Photo by Muffin Goddess

    1/5 Photos of Honey Lemon Yogurt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    Tarteausucre's Note:

    Global Gourmet, Submitted for ZWT 6.

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    Ingredients:

    Serves: 12

    Yield:

    Slices

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 02, 2010

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2010

      35

      OK, maybe I did something wrong, but, I think I messed this up. I did not have a deep 9 inch cake pan, so I used a regular 10 inch, and that was fine...I made the syrup, as directed, and assumed the cake was supposed to soak in it...maybe not?! As I was pouring syrup over the cake, I kept hoping it would just soak it up, like a sponge. My cake was floating in the pan. I'm what I would consider a fairly proficient baker, and I may have to come back and change the review, and the star rating....everyone else who has reviewed this cake, seems to love it...Sorry, I wanted to love it,too, as I made it to take on vacation...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2010

      NOTE: This is long, even by MY standards, lol). Let me start off (badly? lol) by saying that I think I messed this up somehow. I'm not leaving any stars right now, because I really think this was my own fault and I'm not sure how to rate this. My cake pretty much collapsed in the middle, but it collapsed very evenly, so it had a raised outer lip around a uniformly sunken center. This actually worked out pretty well, though, because I had A LOT of extra syrup that just wouldn't soak into my cake. I let the cake soak for a good 10 hours, and the bulk of the puddle of glaze that was on top when I first poured it was still there when I came home from work that night. Oh well, it smelled wonderful, so I gave up on soaking the cake and sliced it up (I was sending most of it to work with DH the next day for his guys). I had to create a paper towel dam to catch all the glaze that was draining onto my countertop as I cut it (the dog was quite happy to lap up the excess that made it all the way to the floor, lol). Once I got the cake fully sliced, I realized why the glaze was refusing to completely soak in -- the cake had a texture not unlike flan, but a cakelike flan, if you can envision that. I must have really overmixed it or something, I'm not sure what. I tried a piece, though, and it was delicious; very unique in texture, but delicious. Some of the syrup had soaked in because I had pierced the cake with a skewer to help the syrup settle in, so it was nice and moist. The lemon and honey were just perfect together. I even kept my pseudo-candied lemon peels and used them as a garnish. I would give this five stars for taste alone, but I would like to try this again to see if I can correct the texture issue. WiGal's photos actually look like a cake, which is what I was expecting when I was making this, so I'm pretty confident that I can get this right. Now I'm just waiting to see what the verdict was with my taste-testers. If they give the thumbs-up, then I guess it doesn't really matter if it didn't come out the way it was intended. Sorry, and thanks for posting! :) Made for The Queens of Quisine for ZWT6 Zingo

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Honey Lemon Yogurt Cake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 372.2
     
    Calories from Fat 68
    18%
    Total Fat 7.6 g
    11%
    Saturated Fat 4.2 g
    21%
    Cholesterol 85.7 mg
    28%
    Sodium 87.3 mg
    3%
    Total Carbohydrate 75.4 g
    25%
    Dietary Fiber 0.6 g
    2%
    Sugars 59.1 g
    236%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    Greek yogurt

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