Lemon Cake (Armenia)

“This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. This delicious cake has a texture somewhat like a scone, and is topped with a lemon-mint glaze instead of frosting.”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
  3. Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
  4. Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes).
  5. Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
  6. Remove the mint and let the syrup cool until it is just warm.
  7. Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
  8. Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
  9. Invert the cake onto a platter, then slice and serve.

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