Lemon yoghurt cake with walnut-honey drizzle
Indulge in the delightful flavors of our Lemon Yoghurt Cake with Walnut-Honey Drizzle! This moist and zesty cake, made with fresh lemon zest, Greek yogurt, and a hint of cinnamon, is perfectly balanced by a sweet honey and crunchy walnut topping. Easy to bake and perfect for any occasion, this dessert will surely impress your family and friends. Try this recipe for a refreshing twist on the classic lemon cake!
Cook time 75 min
Prep time 25 min
Ingredients:
1 cup butter1 cup sugar
2 tbsp lemon zest
3 eggs
3 cups self-raising flour
1/2 cup all-purpose white wheat flour
1 cup greek yogurt
1/2 cup lemon juice
1/2 cup honey
1 tsp cinnamon
1 cup walnuts
Lemon yoghurt cake with walnut-honey drizzle is a delightful dessert that combines the tangy flavor of lemons with the creamy texture of Greek yogurt. The cake is elevated with a sweet and nutty walnut-honey drizzle, making it perfect for any occasion. This recipe is easy to follow and results in a moist, flavorful cake that will impress your family and friends.
Instructions:
- Preheat your oven to 180°C (350°F). Grease and flour a 9-inch bundt pan or a suitable cake tin.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed.
- Add the lemon zest to the creamed mixture and mix until well combined.
- Add the eggs, one at a time, beating well after each addition to ensure a smooth mixture.
- In a separate bowl, sift together the self-raising flour and the all-purpose white wheat flour. Gradually add this flour mixture to the wet ingredients, mixing on low speed just until combined.
- Gently fold in the Greek yogurt and lemon juice until the batter is smooth and well combined. Do not overmix.
- Pour the batter into the prepared bundt pan or cake tin, spreading it evenly.
- Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover with aluminum foil halfway through baking.
- While the cake is baking, make the walnut-honey drizzle. In a small saucepan, combine the honey and cinnamon. Heat over low heat until warm and well combined, stirring frequently. Add the chopped walnuts and stir to coat evenly. Remove from heat and set aside.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, spoon the walnut-honey mixture over the top of the cake, letting it drizzle down the sides.
- Slice the lemon yogurt cake and enjoy. This cake pairs wonderfully with a cup of tea or coffee.
Tips:
- Ensure that all ingredients are at room temperature before starting to mix, as this helps in achieving a smoother batter.
- Zest the lemons before juicing them to make it easier.
- To prevent your walnuts from sinking to the bottom of the cake, lightly coat them in flour before adding them to the batter.
- Be careful not to overmix the batter; mix until just combined to keep the cake light and fluffy.
- For a more intense lemon flavor, you can add a bit more lemon zest to the batter.
- Allow the cake to cool completely before drizzling the walnut-honey mixture to ensure the drizzle sets properly.
In conclusion, Lemon yoghurt cake with walnut-honey drizzle is a delectable treat that combines fresh, zesty lemon flavors with the smoothness of Greek yogurt and a rich, sweet topping of honey and walnuts. This recipe, with its step-by-step instructions, ensures a moist, flavorful cake every time. Whether for a special occasion or a simple family dessert, this cake is sure to delight everyone's taste buds.
Nutrition per serving
8 ServingsCalories 830kcal
Protein 18g
Carbohydrates 90g
Fiber 4.11g
Sugar 40g
Fat 45g
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