When made with fruit, desserts are healthier, lower in calories, and perfectly refreshing during the warm days of summer and early autumn.
Lemon Cake
Ingredients:
- 4 eggs
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 7 oz (about 3/4 cup) plain yogurt
- A pinch of baking soda
- 2 1/4 cups all-purpose flour
- 1/2 cube fresh yeast (or 1 1/8 tsp active dry yeast)
- 1/3 cup chopped almonds
For the Syrup:
- 1/2 cup honey
- 4 tablespoons lemon juice
- Grated lemon zest
Instructions:
Beat the egg yolks with the sugar. In a saucepan over low heat, melt the butter, then mix it with the yogurt. Add a pinch of baking soda to the yogurt mixture.
Whip the egg whites until stiff peaks form, and gently fold them into the yolk mixture. Then gradually add flour mixed with the yeast.
Pour the batter into a greased and floured loaf pan. Sprinkle chopped almonds on top and bake.
Meanwhile, in another pot, combine the honey, lemon juice, and grated lemon zest. Warm the mixture over low heat for about 5 minutes.
Pour the warm syrup over the baked cake and let it rest for about 30 minutes to soak up the syrup.
