This simple cake soaks up the honey-lemon syrup while cooling in its pan. If you can locate goat milk yogurt, use it for even more tang.
½ cup honey
½ cup of water
2 tablespoons shredded fresh lemon zest
2 tablespoons freshly squeezed lemon juice
1¼ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup (½ stick) unsalted butter, at room temperature
1 cup of sugar
2 tablespoons finely grated fresh lemon zest
2 eggs, at room temperature
½ teaspoon pure lemon extract
¾ cup plain yogurt (not fat-free), at room temperature
½ cup sliced almonds, lightly toasted
To make the syrup, combine the honey and water in a small saucepan. Bring to a boil over medium-high heat, then decrease the heat to maintain a simmer, stir in the lemon zest, and cook, stirring occasionally, until the consistency of a thin syrup, about 10 minutes. Stir in the lemon juice and set aside to cool to room temperature.
To make the cake, preheat the oven to 350°F—butter an 8-inch square cake pan.
Combine the flour, baking powder, baking soda, and salt in a bowl and whisk to mix well.
Combine the butter, sugar, and lemon zest in the bowl of an electric mixer. With the paddle attachment, beat on medium speed for about 5 minutes. Add the eggs and beat well. Add the lemon extract and blend well. On low speed, add about one-third of the flour mixture and then half of the yogurt, mixing just until the ingredients are incorporated. Then add half of the remaining flour mixture, followed by the remaining yogurt, and finally the remaining flour mixture.
Scrape the batter into the buttered pan. Bake until a skewer inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove the pan to a wire rack and pierce the cake top with a skewer at 1-inch intervals all over. Strain the cooled syrup into a small pitcher or liquid measuring cup, reserving the lemon zest, and pour the syrup evenly over the top of the cake. Let cool completely.
To serve, cut the cake into small squares in the pan and transfer to a serving platter. Arrange the almonds and reserved lemon zest over the squares.
Result: Lemon–Honey Yogurt Squares
Have a good meal, and see you soon with new delicious ingredients.
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