The rumor goes the the English word (cake) kelimesinin vikinglerin kullandığı eski Norveç dilindeki kaka kelimesinden geldiği rivayet ediliyor. 🙂
The sprinkles I added to the dough colored the slices and made the cake more fun.
In order to lighten this cake from butter cake family, I use strained yogurt for half of the given butter amount.
ingredients
- 220 g flour
- 110 grams whole wheat flour
- 1 pack baking powder (10 grams)
- 1/2 tsp baking soda
- a pinch of salt
- 135 grams lemon curd,, room temp
- 65 grams butter, room temp
- 70 grams strained yogurt, room temp
- 80 grams sugar
- 4 eggs room temp
- zest of 1 lemon
- 1/4 cup sprinkles, optional
- 40 grams dried cranberry optional
preparation
- Sift both flours, baking powder & soda and salt, mix.
- Cream lemon curd, butter, strained yogurt and sugar with a mixer. Clean the side of the bowl with a spatula.
- Add eggs one by one. Also add 1 tbsp of flour mix with each and blend throughly.
- Mix in lemon zest.
- Add rest of the flour mix, whip first at low speed, then at high til you get a thick and uniform batter.
- Add sprinkles and stir.
- Pour into buttered loaf pan and level.
- Sprinkle cranberry on top.
- Bake in a preheated 340°F (170°C) oven for 45 min, until a toothpick inserted into center of the loaf comes out clean. Remove from the oven. Let it cool in pan for 5 minutes, then turn out onto a wire rack.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Can use extra lemon curd as frosting. Can also sprinkle sprinkles for a festive look. :)
- ps: Can substitute raisin for cranberry.
- ps: Can bake this cake with orange or lime curd, change the zest accordingly.
EN 
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