Lemon Labneh Cake

Recipe by Rigatoni Girlfriend

Bright, soft, and just sweet enough.

Ingredients

Serves 5

• 1/2 cup BEZI Plain Labneh

• 1 cup all-purpose flour

• 1/2 TS baking powder

• 1/4 TS baking soda

• 1/4 TS salt

• 1 stick unsalted butter

• 3/4 cup brown sugar

• 2 eggs

• Zest of 2 lemons

• Juice of 1 lemon

• 1 TS vanilla extract

  Preparation

1. Preheat oven to 350°F and grease a loaf pan.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, beat together softened butter and brown sugar until smooth.

4. Add the eggs one at a time, mixing after each addition.

5. Mix in the BEZI Labneh, followed by lemon zest, lemon juice, and vanilla extract.

6. Fold the dry ingredients into the wet mixture until just combined.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for about 45 minutes, or until golden and a toothpick comes out clean.

9. While the loaf is cooling, make the glaze: mix powdered sugar with lemon juice, vanilla extract, and a dash of water.

10. Once the loaf has cooled slightly, drizzle the glaze over the top.

11. Let it set, and slice. Enjoy <3