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Honey-Lemon Cake

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Recipe

 

Yield

1 cake

Prep

25 min

Cook

25 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 package cake mix, lemon
½ cup sugar
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3 each cinnamon sticks
3 inch
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1 cup heavy whipping cream
chilled
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½ cup yogurt
unflavoured
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1 cup white wine
medium
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¼ cup honey
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3 each cloves
whole
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2 tablespoons honey
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1 x almonds
roasted, diced
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Ingredients

Amount Measure Ingredient Features
1 package cake mix, lemon
118 ml sugar
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3 each cinnamon sticks
3 inch
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237 ml heavy whipping cream
chilled
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118 ml yogurt
unflavoured
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237 ml white wine
medium
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59 ml honey
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3 each cloves
whole
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3E+1 ml honey
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1 x almonds
roasted, diced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 64139% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 186mg 8%
Total Carbohydrate 33g 33%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 18% Vitamin C 1%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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