Honey-lemon Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Lemon cake mix, 18 1/2oz
1/2 cup: Sugar,
3: Cinnamon sticks, 3"
1 cup: Chilled whipping cream,
1/2 cup: Unflavored yogurt,
1 cup: Medium white wine,
1/4 cup: Honey,
3: Whole cloves,
2 tbsp: Honey,
Diced roasted almonds,
Directions:
Bake cake in oblong baking pan, 13x9x2 inches, as directed on
package.
While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon
sticks and cloves to boiling in 1 1/2-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.
Source from luhu.jp
package.
While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon
sticks and cloves to boiling in 1 1/2-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.
Source from luhu.jp