Honey-Lemon Cake

13.09.2008 | Author: Cook | Posted in Cakes
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Honey-Lemon Cake


Servings: 8
Ingredients: 

  • 1 pk Lemon cake mix(18 1/2oz)
    • 

  • 1 c  Medium white wine
    • 

  • 1/2 c  Sugar
    • 

  • 1/4 c  Honey
    • 

  • 3    Cinnamon sticks,3'
    • 

  • 3    Whole cloves
    • 

  • 1 c  Chilled whipping cream
    • 

  • 2 tb Honey
    • 

  • 1/2 c  Unflavored yogurt
    • 

  • Diced roasted almonds
    •

Bake cake in oblong baking pan, 13×9x2 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.





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