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Honey-Lemon Cake

Honey-Lemon Cake recipe image
This Honey-Lemon Cake is a delightful fusion of bright citrus notes and warm, aromatic spices. The base uses a convenient lemon cake mix, elevated by being soaked in a rich syrup made from white wine, honey, cinnamon, and cloves. The result is a tender, moist crumb that balances sweetness with subtle herbal warmth. Topped with a light, tangy mixture of whipped cream and yogurt, it offers a refreshing finish that cuts through the richness.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 646.2
Dietary: Gluten-free, Vegetarian
Description
This Honey-Lemon Cake is a delightful fusion of bright citrus notes and warm, aromatic spices. The base uses a convenient lemon cake mix, elevated by being soaked in a rich syrup made from white wine, honey, cinnamon, and cloves. The result is a tender, moist crumb that balances sweetness with subtle herbal warmth. Topped with a light, tangy mixture of whipped cream and yogurt, it offers a refreshing finish that cuts through the richness.
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 tablespoon Honey
Directions
  1. 1
    Preheat oven to the temperature specified on the cake mix package. Grease a 13x9x2 inch baking pan.
  2. 2
    Prepare the lemon cake batter according to package instructions and pour into the prepared pan.
  3. 3
    Bake the cake as directed on the package until a toothpick inserted in the center comes out clean.
  4. 4
    While the cake is baking, combine the white wine, sugar, 1/4 cup honey, cinnamon sticks, and cloves in a 1.5-quart saucepan.
  5. 5
    Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.
  6. 6
    Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
  7. 7
    Remove the syrup from heat and let it cool completely.
  8. 8
    Remove the baked cake from the oven and let it cool in the pan for 5 minutes.
  9. 9
    Remove cinnamon sticks and cloves from the cooled syrup.
  10. 10
    Cut the warm cake into serving-size pieces while still in the pan.
  11. 11
    Slowly pour the spiced honey-wine syrup over the cake, allowing it to soak into the pieces. Let cool completely.
  12. 12
    In a chilled small mixer bowl, beat the chilled whipping cream and remaining honey until stiff peaks form.
  13. 13
    Gently fold the unflavored yogurt into the whipped cream mixture until combined.
  14. 14
    Serve the soaked cake pieces topped with the yogurt cream mixture.
  15. 15
    Garnish with diced roasted almonds before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 646.2kcal
% Daily Value *
Total Fat 22.7g35%
Saturated Fat 13.5g68%
Cholesterol 66.3mg23%
Sodium 27.0mg2%
Total Carbohydrate 116.5g39%
Dietary Fiber 40.3g162%
Sugars 54.8g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: honey, lemon, cake, dessert, spiced, wine, cinnamon, cloves, yogurt, whipped cream, moist, citrus, holiday, baking, easy, party, sweet, refreshing, layer, soaked
Read it online: https://www.chefs-mate.com/recipe/honey-lemon-cake/