How about making a lasting impression on your guests' palates and minds with your final iftar invitation this year? Then you must try this sugar-free and super light honey lemon cake recipe we've prepared especially for you!
As the last days of Ramadan approach, the delightful conversations that accompany crowded iftar tables become more precious than ever. After nourishing the soul all day, people sit down to eat with gratitude when the time comes to satisfy their hunger. And of course, a glass of hot tea enjoyed with family and friends tastes even better. What more could one ask for if there's a delicious dessert accompanying that tea? If you agree, we have a special and delicious recipe suggestion for this year's last iftar menu: Honey lemon cake... So, it's time to roll up your sleeves!
1. HONEY LEMON CAKE PREPARATION
- Deep Bowl (2 pieces)
- Cake Mold
- Whisk
- Spatula
- Sieve
- Parchment Paper (optional)
- Saucepan
- Eggs (3 pieces)
- Yogurt [250 ml (1 cup)]
- Coconut Oil (1 coffee cup)
- Oat Flour (10 heaped tablespoons)
- Balparmak Citrus Honey (1 cup minus 2 fingers)
- Vanilla (1 teaspoon)
- Lemon Zest (from 1 lemon)
- Lemon Juice (2 tablespoons)
- Baking Powder (2 teaspoons)
- Baking Soda (half a teaspoon)
- Starch (1 heaped tablespoon)
- Water (1 cup)
- Lemon Juice (2 tablespoons)
- Balparmak Citrus Honey (3-4 tablespoons)
- Lemon Zest
- Sliced Almonds
2. HOW TO MAKE HONEY LEMON CAKE?
Before starting to make the honey lemon cake, you can preheat your oven to 175°C to ensure your cake bakes better.
2.1. Preparing the Cake
- Take three eggs into a deep bowl and whisk them well until foamy.
- Then add yogurt, coconut oil, honey, vanilla, lemon zest, and lemon juice to the whisked eggs and continue to mix gently with a spatula.
- In another bowl, mix the flour, baking powder, and baking soda. Add this mixture to the previously prepared liquid mixture using a sieve.
- Mix the cake batter slowly with a spatula again, making sure you achieve a homogeneous mixture.
- Lightly grease the bottom and sides of your cake pan or line the pan with parchment paper.
- Pour the cake batter into the pan and bake in the preheated oven at 175°C for about 45-50 minutes. Be careful not to open the oven door while the cake is baking to maintain a consistent internal temperature.
- After the sufficient time has passed, check the cake with a toothpick. If no liquid batter sticks to the toothpick when inserted into different parts of the cake, remove your cake from the oven and let it rest at room temperature for 10-15 minutes.
2.2. Preparing the Sauce>
- Pour one glass of water into a saucepan or a small pot and add one heaped spoon of starch to it. Whisk until no lumps remain.
- Add lemon juice and lemon zest to the mixture in the pot and start cooking.
- Continue cooking, stirring constantly, until the sauce thickens, and when it reaches a jelly consistency, remove it from the heat.
- After the initial hot temperature of the sauce has passed, add three or four tablespoons of Balparmak Citrus Honey according to your sweetness preference and mix.
- Then let the sauce rest until it reaches room temperature.
2.3. Serving Stage
- Pour the prepared sauce over the sufficiently cooled cake.
- Finally, garnish with sliced almonds and serve.
