Drink a hot chocolate on a winter afternoon served with this delicious honey cinnamon and lemon cake. The fusion of these three ingredients is perfect! Try it, you gonna love it…
HOW TO PREPARE HONEY, CINNAMON AND LEMON CAKE:
Beat the eggs together with the sugar and the lemon zest until obtain a homogeneous mixture. Add the lemon juice, honey, yogurt, cinnamon and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until creamy. Pour the mixture into the prepared pan and bake about 30 minutes.
Remove the cake from oven and unmold. Let cool to room temperature and serve.
Servings:: 12 slices
Prep Time:20 m
Cook Time:30 m
Total Time:50 m
(2 votes, 3.50 out of 5)
Loading...Units: Metric (Units: US)
Ingredients
- 4 eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 125 grams (1/2 cup) granulated sugar
- Zest of one lemon
- Juice of one lemon
- 125 grams (4 1/2 ounces) natural yogurt
- 2 tablespoons honey
- 1/2 tablespoon cinnamon
- 1 teaspoon baking powder
Directions
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
- In an electric mixer, beat on medium speed the eggs together with the sugar and the lemon zest until obtain a homogeneous mixture. Add the lemon juice, honey, yogurt, cinnamon and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until creamy.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
- Remove the cake from oven and unmold. Let cool to room temperature and serve.
Honey cinnamon and lemon cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 141
Total Fat 2 g(2%)
Saturated Fat 0.5 g(3%)
Cholesterol 55 mg(18%)
Sodium 30 mg(1%)
Total Carbohydrate 27.5 g(10%)
Protein 4 g
