Honey-Lemon Cake
Yield
1 cakePrep
25 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| ½ | cup |
sugar
|
|
| 3 | each |
cinnamon sticks
3 inch |
*
|
| 1 | cup |
heavy whipping cream
chilled |
|
| ½ | cup |
yogurt
unflavoured |
|
| 1 | cup |
white wine
medium |
*
|
| ¼ | cup |
honey
|
|
| 3 | each |
cloves
whole |
*
|
| 2 | tablespoons |
honey
|
|
| 1 | x |
almonds
roasted, diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| 118 | ml |
sugar
|
|
| 3 | each |
cinnamon sticks
3 inch |
*
|
| 237 | ml |
heavy whipping cream
chilled |
|
| 118 | ml |
yogurt
unflavoured |
|
| 237 | ml |
white wine
medium |
*
|
| 59 | ml |
honey
|
|
| 3 | each |
cloves
whole |
*
|
| 3E+1 | ml |
honey
|
|
| 1 | x |
almonds
roasted, diced |
*
|
Directions
Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.
While cake is baking, heat wine, sugar, ¼ cup honey, the cinnamon sticks and cloves to boiling in 1½-quart saucepan, stirring constantly; reduce heat.
Simmer uncovered, stirring occasionally, 15 minutes; cool.
Cool cake 5 minutes.
Cut into serving-size pieces. Remove cinnamon sticks and cloves from syrup.
Pour syrup slowly over cake in pan; cool.
Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff.
Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping.
Garnish with almonds.
