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Lemon yoghurt cake with walnut-honey drizzle
Lemon yoghurt cake with walnut-honey drizzle
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Enjoy warm cake drizzled with syrup and served with extra yogurt on the side.
Ingredients:
  • 235.95 gm honey
  • 250g butter, softened
  • 215.00 gm caster sugar
  • 3 tsp finely grated lemon rind
  • 3 eggs
  • 249.00 gm self-raising flour
  • 125.00 ml plain flour
  • 332.50 ml Greek-style yoghurt
  • 131.25 gm lemon juice
  • 1.25 gm ground cinnamon
  • 75.90 gm walnuts
  • 250.00 ml Greek-style yoghurt, extra
Instructions:
  • Preheat your oven to 170C/150C fan-forced, then generously grease a 6cm-deep, 22cm round cake pan and line both the base and sides with baking paper.
  • With an electric mixer, whip butter, sugar, and lemon zest for 5 minutes until airy. Incorporate eggs one by one, mixing well after each. Add half of the flour and yogurt, beating until just mixed. Then add the rest of the flour, yogurt, and lemon juice. Combine well. Transfer the batter to the prepared pan, smoothing the top with a spatula.
  • Bake for 1 to 1 hour 10 minutes or until a skewer comes out clean when inserted in the center. Let it cool in the pan for 20 minutes, then flip it onto a wire rack lined with baking paper to cool.
  • In a saucepan over medium heat, combine honey, cinnamon, and 1/4 cup cold water. Stir well and simmer until slightly thickened, about 5 minutes. Stir in walnuts and set aside to cool.
  • Cover the cake generously with creamy yogurt. Top it off with a luscious drizzle of walnut-infused honey syrup. Enjoy promptly.

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