Try this Honey-Lemon Cake recipe, or contribute your own.
Suggest a better descriptionBake cake in oblong baking pan, 13x9x2 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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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 290 | ||
Calories from Fat: 106 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 41.7mg | 13 % | |
Sodium 28.7mg | 1 % | |
Potassium 92mg | 2 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 46.6g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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