Lemon cake with labneh and orange blossom water

Prep Time 15

Cook Time 45

Total Time 1

Servings Pieces

Calories 358

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.

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