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…
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Eggs
● All-purpose flour
● Granulated sugar
● Lemon zest
● Lemon juice
● Natural yogurt
● Honey
● Cinnamon powder
● Baking powder
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HONEY, CINNAMON AND LEMON CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and sprinkle with flour.
Step 2: 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.
Step 3: Pour the mixture into the prepared pan and bake about 30 minutes.
Step 4: Remove the cake from oven and unmold. Let cool to room temperature and serve.
TIPS FOR HONEY, CINNAMON AND LEMON CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Honey cinnamon and lemon cake
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…
5.00 from 1 reviews
- 4 medium 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 powder
- 1 teaspoon baking powder
- 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.
