Caramel yogurt cake with lemon, ginger and honey

Sometimes you want to hide under a warm blanket, pour yourself hot tea and indulge in something delicious. If that moment approaches, bake a caramel cake with lemon zest, lemon juice, ginger, and honey. When cut, the cake does not crumble, the texture is moist and fragrant. The taste of such dessert pastries is very rich - the sourness of a lemon, the sharpness of ginger, the sweetness of honey and caramel.

Ingredients

• Thick unsweetened yogurt - 130 g
• Butter (soft) - 90 g
• Egg - 1 pc.
• Honey - 1.5 tbsp. spoons
• Sugar - 120 g
• Flour - 180 g
• Baking powder - 1 teaspoon
• Ginger root - 25 g
• Lemon (juice and zest) - 1 pc.
• Salt - 1 pinch

Directions

1. Prepare all ingredients.
2. Wash the lemon thoroughly and dry it, as we will need the zest.
3. Remove the butter from the refrigerator in advance so that it softens at room temperature.
4. Combine soft butter in a deep bowl with half the sugar and a pinch of salt. Whisk them together.
5. Add the egg and beat the mass again with a mixer or whisk.
6. Enter unsweetened yogurt into the dough (it can be replaced with fatty kefir).
7. Add flour (180 g is a little less than one and a half glasses with a capacity of 200 ml).
8. Pour in the baking powder. Knead the batter with a whisk.
9. Remove the skin from the ginger root and grate it on a fine grater.
10. Remove all the zest from the lemon using a fine grater.
11. Squeeze the juice from half a lemon.
12. Preheat oven to 180 degrees.
13. Pour the remaining sugar into the pan, put on fire.
14. Heat without stirring until the sugar crystals turn into a liquid amber caramel. On medium heat, this transformation occurs in a minute.
15. Add lemon zest and juice, grated ginger and honey to the pan.
16. Stirring, heat for 2 minutes so that the glassy caramel that formed when adding the lemon juice melts again.
17. Remove the mass from the fire and cool.
18. Pour the cooled caramel-ginger syrup into the dough. Stir.
19. The dough for the cake turns out to be about the same consistency as for pancakes, flows down from the shoulder blade in a thick stream.
20. Line a cake pan with parchment paper and pour the batter into it.
21. Bake the gingerbread muffin in a preheated oven at 180 degrees for 45-50 minutes, until golden brown.
22. Remove the slightly cooled cake from the mold and cool completely on a wire rack.
23. Caramel yoghurt cake with lemon, ginger and honey, ready to serve.