Lemon Honey Cake Food

HONEYED LEMON-BERRY SNACK CAKE

Steps:

• For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
• In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
• In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
• Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
• Cool for 10 minutes in the pan set on a wire rack.
• For the glaze: Whisk together the honey and lemon juice in a small bowl.
• Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
• For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
• Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

LEMON HONEY CAKE

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

LEMON-HONEY ALMOND CAKE

Steps:

• Make syrup:
• Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.
• Make cake:
• Preheat oven to 350°F. Oil 13 x 9 x 2-inch metal baking pan. Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl. Whisk in matzo cake meal, matzo meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes. Beat in oil and lemon peel. Fold in almond mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cut hot cake into 32 squares; leave in pan. Drizzle cooled syrup over. Let stand until syrup is absorbed, at least 30 minutes. Serve warm or at room temperature. (Can be made 2 days ahead. Cool, cover and store at room temperature.)

GREEK HONEY & LEMON CAKE WITH A TWIST

Steps:

• Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
• Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
• Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
• Combine both the lemon mixture and butter mixture together.
• Sift together the flour, baking powder and nutmeg, add to the wet mixture.
• Add the semolina flour into the mixture.
• Fold egg whites evenly into the mixture.
• Spoon into cake tin and sprinkle with sesame seeds.
• Bake for 25-39 minutes, till golden brown.
• Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
• Cool in the tin, then cut into fingers to serve.

HONEY LEMON YOGURT CAKE

Steps:

• Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
• Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
• Remove lemon peel and stir in the lemon juice.
• Set pan aside to cool.
• Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
• Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
• Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
• Add remaining butter and yogurt cheese.
• Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
• In another bowl: Beat the egg whites until stiff.
• Add 1/3 to the yogurt batter and gently fold inches
• Carefully fold remaining whites into batter.
• Spread into cake pan and bake for 35 minutes.
• Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.