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!

  • 17 Mar 2025
  • Cook time 75 min
  • Prep time 25 min
  • 8 Servings
  • 11 Ingredients

Lemon yoghurt cake with walnut-honey drizzle

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.

Ingredients:

1 cup butter
220g
1 cup sugar
200g
2 tbsp lemon zest
30g
3 eggs
150g
3 cups self-raising flour
450g
1/2 cup all-purpose white wheat flour
60g
1 cup greek yogurt
240g
1/2 cup lemon juice
100g
1/2 cup honey
120g
1 tsp cinnamon
3g
1 cup walnuts
230g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and flour a 9-inch bundt pan or a suitable cake tin.
2. Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed.
3. Add the Lemon Zest:
- Add the lemon zest to the creamed mixture and mix until well combined.
4. Incorporate the Eggs:
- Add the eggs, one at a time, beating well after each addition to ensure a smooth mixture.
5. Combine the Dry Ingredients:
- 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.
6. Mix in the Yogurt and Lemon Juice:
- Gently fold in the Greek yogurt and lemon juice until the batter is smooth and well combined. Do not overmix.
7. Transfer to the Pan:
- Pour the batter into the prepared bundt pan or cake tin, spreading it evenly.
8. Bake the Cake:
- 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.
9. Prepare the Walnut-Honey Drizzle:
- 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.
10. Cool the Cake:
- 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.
11. Drizzle with Walnut-Honey Glaze:
- Once the cake has cooled, spoon the walnut-honey mixture over the top of the cake, letting it drizzle down the sides.
12. Serve and Enjoy:
- 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 Facts
Serving Size230 grams
Energy
Calories 830kcal41%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 90g26%
Fiber 4.11g11%
Sugar 40g40%
Fat
Fat 45g54%
Saturated 16g52%
Cholesterol 150mg-
Vitamins
Vitamin A 240ug27%
Choline 90mg17%
Vitamin B1 0.31mg26%
Vitamin B2 0.22mg17%
Vitamin B3 1.44mg9%
Vitamin B6 0.20mg12%
Vitamin B9 60ug15%
Vitamin B12 0.42ug17%
Vitamin C 5mg6%
Vitamin E 0.43mg3%
Vitamin K 3.07ug3%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.61mg68%
Iron, Fe 2.04mg19%
Magnesium, Mg 72mg18%
Phosphorus, P 270mg21%
Potassium, K 320mg9%
Selenium, Se 24ug42%
Sodium, Na 40mg3%
Zinc, Zn 2.08mg19%
Water
Water 63g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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