Greek Honey Yogurt Cake

While on my continuing journey to complete a series of cakes, I stumbled upon a recipe for Greek Yogurt and Honey Cake.  Since I didn't have most of the ingredients offhand, I created my own version of the cake.  I found the base of the cakes from the recipe book to be too dry -- I happen to only like cake when it's moist -- so the yogurt and lemon sauce work to create a delicious dessert, sure to please everyone at your table!

Ingredients:
1 1/2 C all-purpose flour
1 TB baking powder
3/4 C Greek Honey yogurt
1/4 C honey
1/3 C brown sugar
3 eggs, beaten
1 tsp Vanilla extract

Lemon sauce:
2 TB honey
2 TB lemon juice
2 TB unsalted butter

Preheat over 350 F (160 C).  Grease and line the bottom of a 9 in round cake pan.

Sift the flour and baking powder into a large bowl and add the yogurt, honey, sugar eggs, and vanilla extract.  Beat until mixture is smooth.

Pour the mixture into the prepared pan.  Bake in the oven 45-55 minutes or until firm and golden brown.

Let cool in the pan 2-3 min, then turn onto a serving plate.  For the sauce put the honey, lemon juice, and butter into a small pan and bring to a boil.  Boil for a few minutes to reduce, stirring until syrupy.  Serve the cake in slices with the lemon sauce poured over them.

Recipe adapted from: Greek Yogurt and Honey Cake from 1 Mix, 100 cakes