From Samin Nosrat’s Good Things—bright, tender, and surprisingly simple
Hello and welcome to Robin & Willow! If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that. Here’s how to do it — head over to the Robin & Willow homepage, then scroll all the way down to the bottom. You’ll see where to enter your email. Hit subscribe. And thank you for being here!
Hi folks—thank you so much for stopping by. This is my favorite kind of cake: bright, tangy, sweet, and so soft and moist it feels bakery-level. Even better, it’s a total cinch to make. The short ingredient list is the cherry on top. It’s easy for a casual afternoon. It’s lovely for guests. And it’s perfect in winter when you want a little sunshine.
This cake comes straight from Samin Nosrat’s latest cookbook, Good Things. She deserves full credit. The book is another bestseller, and I can see why. I’ve been cooking from it a lot lately. It’s packed with smart, friendly guidance. The recipes are also truly doable. Samin spent three years testing lemon cakes. She chose this preserved lemon labneh snacking cake as her favorite. After baking it, I completely agree.
The magic is in two pantry heroes: labneh and preserved Meyer lemon paste. Labneh adds gentle tang. It also makes the crumb tender, plush, and stay-moist. The preserved lemon paste brings salt and acid. It also adds a welcome hint of funk. Best of all, it makes preserved lemon cake prep faster. You don’t have to zest and juice a pile of lemons. You still get bold lemon flavor.
This was my first time using preserved lemon paste, and I’m a fan. Samin includes a homemade version in the book. Store-bought is totally fine, too. Homemade paste may look sunnier. Jarred paste can be a bit more muted. Either way, the cake tastes wonderfully lemon-forward. I found preserved lemon paste at Whole Foods. Many Middle Eastern markets carry it as well.
And the glaze? It’s quick and glossy. It truly makes this preserved lemon cake shine. It’s just lemon juice, powdered sugar, and a pinch of turmeric. The color turns bright golden. The bite is tart-sweet, like a lemon drop. My husband took one bite and said, “You’ve got to make this again.” He even said it would be great with Chicken Marbella. Chicken and lemon are a perfect match. So of course I made that happen. If you want an easy cake with big payoff, this is it.
Preserved Lemon Labneh Cake with Lemon Glaze
Ingredients
Equipment
Method
- Move an oven rack to the center of the oven and preheat to 350°F. Spray a 9-inch round cake pan with nonstick baking spray. Place a round of parchment paper on the bottom, then spray the parchment too. Set the pan aside
- In a medium bowl, whisk together the sugar, labneh, oil, preserved Meyer lemon paste, water, and eggs.
- In a large bowl, whisk the flour, baking powder, and baking soda. Whisk in the wet mixture until smooth. Pour into the prepared pan and spread into an even layer.
- Bake for 40 to 45 minutes, until an inserted toothpick emerges free of crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, whisk 1 tablespoon lemon juice with the turmeric. Let it sit for a few minutes so the turmeric “blooms” and releases its color. Whisk in the powdered sugar and salt until smooth, adding more lemon juice as needed for a drizzle-able glaze.
- Pour the glaze over the cooled cake. Gently rock and tip the cake from side to side to guide the glaze so it drips evenly down the edges. Let it set for 30 minutes, then slice
Notes
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
⭐A Few More You Don’t Want to Skip
- Best Quick Flourless Gooey Chocolate Skillet Cake
- Easy Raspberry Chocolate Cobbler: A Decadent, Gooey Valentine’s Dessert
- Dark Chocolate-Covered Filled Dates – An Easy No-Bake Valentine’s Day Treat!
- Salted Brown Butter Double Toffee Shortbread
- Easy Sticky Toffee Pudding with Cranberries – The Ultimate Comfort Dessert Recipe
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you . And if you made this recipe, how did it go for you?
7 responses to “Preserved Lemon Labneh Cake with Lemon Glaze”
Looks delicious 😋
Thank you, Melodie. Have a great week!
It looks so good! Now I’m thinking cake and coffee. It’s too late, so I’ll have to wait until tomorrow. James T is doing a great job there. Thank you for sharing another wonderful recipe.
Thank you, Edward. Enjoy!
You’re so welcome, Robin.
You’re making me miss my Mom, she makes this, and it’s one of my favorites 😊! Beautiful photos to accompany your words.
Thank you very much, Dalo:)