Labneh Cream Lemon Cake

Hello Dear Friends,

I prepared this recipe for the mother's day special of a cooking magazine. For some reason, I never had the opportunity to share it with you. Now I look at how bright and colorful everything called mother is. How painful it is for a cub to be away from its mother, especially if it is due to an illness. My mother's treatment continues and we are always on the alert for news.

Our hands are tied, waiting for news is really wearisome, I hope we will be able to reunite with our dear mother as soon as possible. I will try to get back to work as hard as I can and try to get through these days so that I don't have any more anxiety disorders during this wait.

Do not miss your prayers and good wishes.

Yours ..

Ingredients for Labneh Creamy Lemon Cake Recipe

• 3 medium egg
• 1 cup powdered sugar
• 1 cup of butter
• 1 water glass milk
• 1 package baking powder
• 1 pack of vanilla
• zest of 1 lemon
• 2 water glass flour
• 2 tablespoons of poppy seeds (optional)

For the cream:

• 2 pack of powdered whipped cream
• 1 large package of labneh (400 gr)

How to Make Labneh Creamy Lemon Cake Recipe?

1. Take the granulated sugar and butter into the mixing bowl of the mixer. Beat until creamy.
2. While continuing to mix at high speed, add the eggs one by one. Add the milk when fully mixed.
3. Add the flour, baking powder, poppy, lemon zest and vanilla and whisk until completely mixed.
4. Grease your 18 cm cake tin and pour the mixture into it.
5. Bake in a preheated oven at 170 degrees until the top is browned and the inside comes out dry. (Check whether it is cooked with a toothpick. If the toothpick comes out dry, it means it's cooked)
6. When the cake has completely cooled, remove it from the mold and cut it into two crosswise parts.
7. Beat the labneh and whipped cream. Sprinkle half of the cream with labneh between the cake and the rest on top of the cake, decorate and serve.