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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!:)

Reviews & Comments 4

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  • chefmal 7 years ago
    Oh, you know what? Greek yogurt makes me sick to my stomach but my lemon honey cake SUCKS, so I might try this with the buttermilk and see what happens.
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  • hunnee 7 years ago
    mmm this sounds good and very simple to make, thank you
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  • jett2whit 7 years ago
    Awww honey! Sounds yummy :)
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  • midgelet 7 years ago
    i do almost similar and know this is good
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