Lemon Labneh Cake with Lemon Elderflower Glaze

Lemons are one of my favorite things to use in the kitchen as they add acidity and zing to both sweet and savory foods. And in this cake, that bright lemon flavor is a welcome ray of sunshine during the winter. If you have them, Meyer lemons are a fabulous upgrade. The finish touch is the mouth-watering glaze—if you prefer to skip the elderflower liquor, just replace it with more lemon juice.

Photo Credit: Dana Gallagher / Food Stylist: Frances Boswell

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Serves 6-8

INGREDIENTS

Butter, for the pan
½ cup labneh, plus more for serving
1 cup sugar
2 tsp ground coriander
1 tsp vanilla extract
3 large eggs, room temperature
1½ cups flour
2 tsp baking powder
½ tsp kosher salt
3 medium lemons, zested
½ cup extra virgin olive oil, plus more for the pan

For the glaze
2 lemons, juiced
2 tbsp Elderflower liquor (such as St-Germain)
¼ cup powdered sugar, plus more as needed

METHOD

Preheat oven to 350F.

Butter a 9” round cake pan. Add round parchment to bottom of pan and butter. Set aside. 

In large bowl, combine labneh, sugar, coriander, vanilla and eggs until well blended. Add flour, baking powder and zest, mixing until just combined. Add in oil and stir to combine until smooth and just combined.

Pour batter into prepared pan and bake for 30-35 minutes until cake feels springy and toothpick inserted into center comes out clean.

Cool cake in the pan on a rack for about 20 minutes, then turn out cake and cool completely on rack.

For glaze, combine lemon juice and sugar in small bowl and pour over cake. Serve with a bowl of labneh alongside.