Labneh Cake

How to Make Labneh Cake

1. 1

   Step 1: Prepare oven and dry ingredients

   Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment; set aside. In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly mixed.

   For this step

   • 1 3/4 cupsAll-purpose flour
   • 1 1/2 tspBaking powder
   • 1/2 tspSalt
   
2. 2

   Step 2: Cream butter and sugar, add eggs and labneh

   In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating briefly after each addition, then scrape down the bowl and beat in the labneh, lemon zest, lemon juice, and vanilla until the batter is smooth and homogeneous.

   For this step

   • 1 1/2 cupsLabneh (full-fat)
   • 3/4 cupGranulated sugar
   • 6 tbspUnsalted butter, softened
   • 3 largeLarge eggs
   • 1 tbspLemon zest
   • 2 tbspLemon juice
   • 1 tspVanilla extract
   
3. 3

   Step 3: Combine batter and bake

   Gently fold the dry ingredients into the wet mixture in two additions, mixing just until no large streaks of flour remain to avoid overworking the batter. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
   
4. 4

   Step 4: Cool and release from pan

   Allow the cake to cool in the pan on a wire rack for about 10 minutes, then run a knife around the edge and release the springform ring. Let the cake cool completely on the rack; chilling for 30–60 minutes will make cleaner slices and enhance the set texture.
   
5. 5

   Step 5: Serve and store

   Serve slices plain, dusted with a little extra lemon zest, or with fresh berries or a drizzle of honey if desired. Store leftovers covered in the refrigerator for up to 3–4 days; bring to room temperature before serving for best flavor.
   

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment; set aside. In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
2. In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating briefly after each addition, then scrape down the bowl and beat in the labneh, lemon zest, lemon juice, and vanilla until the batter is smooth and homogeneous.
3. Gently fold the dry ingredients into the wet mixture in two additions, mixing just until no large streaks of flour remain to avoid overworking the batter. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
4. Allow the cake to cool in the pan on a wire rack for about 10 minutes, then run a knife around the edge and release the springform ring. Let the cake cool completely on the rack; chilling for 30–60 minutes will make cleaner slices and enhance the set texture.
5. Serve slices plain, dusted with a little extra lemon zest, or with fresh berries or a drizzle of honey if desired. Store leftovers covered in the refrigerator for up to 3–4 days; bring to room temperature before serving for best flavor.