There are cakes that I just can't refuse. Diet or feeling full or not: Lemon cake just always goes. And if the cake is then also so really well made and mega juicy, is also quickly devoured more than just one piece. What makes my cake particularly juicy? You've probably already noticed in the headline - there's a good portion of fresh labneh in this lemon cake. Why the cake also makes me think of homemade lemonade, I'll tell you in a minute.
Baking with labneh - to make it nice and juicy.
With labneh in the dough you save the pinch of salt in the cake and also add a deliciously fresh acid note to the dough. That labneh is made from high-fat yogurt, will certainly not harm a juicy cake 😉
Labneh breathes another fresh note into the lemon cake and thus makes it even juicier because of its fat content. But can you actually taste the cream cheese? I can't really say for sure.
I gobble the pieces of cake down my throat like a hungry gander and then hiss for more... all kidding aside: I think you can't taste it directly. But indirectly via the fluffy juiciness of the lemon cake definitely.
Lemon cake that tastes like lemonade
When I developed the recipe for this lemon cake, I had the taste of my mom's homemade lemonade on my tongue. I love the delicious fresh taste of lemonade and how quickly you can make it.
This is also true for the cake. As in the soda, the main tones here are also: lemon, sweet and orange blossom water. So the classic lemon cake always gets a little "limo shower" with me, which makes the sponge cake again much juicier and gives it a super special flavor. Super refreshing and yet a "small" calorie sin. Have fun baking and bon appétit!
Recipe for juicy lemon cake with labneh
- Pastry brush
- 200 g Butter room temperature
- 150 g Sugar
- 4 Eggs
- 2 Lemons (grated) Organic
- 1 TBSP Lemon juice
- 100 g Labneh according to recipe
- 230 g Flour
- 50 g ground almonds
- 4 TSP Baking powder
- 120 ml Lemon juice Equivalent to approx. 1 - 1.5 large lemons
- 60 g Sugar
- 4 TSP Orange blossom water
- 120 g Powdered sugar
- 1 TSP Orange blossom water
- 3 TSP Lemon juice
- 3 TL Water
- 20 g chopped pistachios
- Preheat the oven to 170 °C.
- Wash the lemons thoroughly and grate the zest. Then squeeze out the juice (will be needed later).
- Mix flour with baking powder and ground almonds.
- Beat the sugar with the butter until creamy.
- Add the eggs one by one and continue mixing.
- Add the labneh, lemon juice and lemon zest and continue to blend.
- Gradually add the flour mixture and mix briefly to form a smooth dough.
- Grease the loaf tin, pour in the dough and smooth it down.
- Bake the lemon cake for approx. 45 minutes in the preheated oven. Check the dough at the end: Stick a wooden stick/knife into the cake and see if any dough sticks when you pull it out. If raw dough sticks, please let it bake for a few more minutes.
- Mix the lemon juice with the sugar and orange flower water until the sugar has dissolved.
- While the cake is still warm, poke many small holes with a chopstick and brush the lemon sauce over the cake until it is all absorbed.
- Allow the cake to cool completely and then remove from the baking tin.
- Mix the icing sugar with the remaining ingredients until creamy, but still a little count.
- Pour the icing over the cake and spread.
- Optionally garnish with chopped pistachios.