Yogurt Honey Cake
From keni 13 years agoIngredients
For Cake
- 2 sticks butter, softened shopping list
- 1/4 cup honey shopping list
- 1/2 cup sugar(raw, if possible) shopping list
- 4 eggs, separated shopping list
- 2t fresh lemon juice shopping list
- 1t rum extract(or 1T rum) shopping list
- 1t salt shopping list
- 3 cups flour shopping list
- 1t baking soda shopping list
- 1 cup Greek yogurt(can sub buttermilk, if desired) shopping list
- 3/4 cup pecans, finely chopped shopping list
For Syrup
- 1/2 cup honey shopping list
- 1/2 cup water shopping list
- 1t vanilla extract shopping list
- 2t fresh lemon juice shopping list
How to make it
For Cake
- In mixing bowl with electric mixer, whip egg whites until peaks form. Set aside. See Photo
- In mixing bowl(I used the same one after transferring the egg whites out of it ;), cream butter and honey and sugar until well mixed and light and fluffy.
- Add egg yolks and continue to beat well. See Photo
- Add lemon and rum flavors and mix again.
- Add flour, salt and baking powder alternately with yogurt or buttermilk just until combined.
- Stir in pecans.
- Carefully fold in whipped egg whites by hand until fully incorporated. See Photo
- Pour into 9X13 baking pan and bake at 350 for about 30 minutes until toothpick comes out ALMOST clean See Photo. A "meringue" type crust will appear just over the top.
For Syrup
- While cake is baking, combine syrup ingredients in bowl or small sauce pan and heat slowly, over medium low heat, and simmer until reduced by about half. Remove from heat.
- When cake is done, pour syrup over warm cake See Photo. Serve immediately or once cooled.
- *if desired, double syrup ingredients and add another spoonful to the cooler cake at serving. Or, it can also be served with fresh whipped cream(try adding a touch of fresh mint!:)
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