Lemon-honey cake with kefir
8 servings
60 minutes
Lemon-honey cake with kefir is a delicate and aromatic treat inspired by European culinary traditions. Its roots lie in home baking, where the combination of lemon and honey creates a harmony of sweetness and freshness. Kefir gives the dough lightness and airiness, while turmeric adds a subtle golden hue. The glaze made from powdered sugar and lemon juice completes the composition, filling each piece with a rich citrus flavor. This cake is perfect for cozy tea gatherings, adding warmth and comfort to the evening. Soaking it in brandy syrup gives it special juiciness and depth of flavor, making it an excellent dessert even for festive tables. Each ingredient plays its role in creating a unique symphony of flavors that lingers long in memory.
1
Preheat the oven to 180 degrees.
2
Beat softened butter with 150 grams of sugar. Continuing to beat, add the yolk, honey, kefir, juice, and zest of two lemons.
- Butter: 150 g
- Sugar: 200 g
- Chicken egg: 3 pieces
- Honey: 1 tablespoon
- Kefir: 150 ml
- Lemon juice: 75 ml
- Lemon: 2 pieces
3
Mix flour with baking soda and turmeric. Combine the flour mixture with the cream. Mix thoroughly.
- Wheat flour: 1.5 glass
- Baking soda: 1 teaspoon
- Turmeric: pinch
4
Whip the egg white and gently fold it into the batter.
- Chicken egg: 3 pieces
5
Pour the batter into a round cake pan greased with butter and sprinkled with breadcrumbs. Bake for 30-40 minutes.
- Butter: 150 g
- Fine breadcrumbs: 2 tablespoons
6
Pour hot syrup made of 50 grams of sugar, 50 ml of lemon juice, and brandy over the ready cake without cooling it.
- Sugar: 200 g
- Lemon juice: 75 ml
- Brandy: 50 ml
7
Remove the cooled cake from the mold and cover it with a glaze made of powdered sugar and lemon juice.
- Icing sugar: 150 g
- Lemon juice: 75 ml
