255 minutes
A luscious and indulgent dessert featuring a soft crust and a rich, gooey topping flavored with honey, lemon, and cinnamon.
Milk, at room temperature
tablespoons
Active Dry Yeast, dissolved
teaspoons
Unsalted Butter, at room temperature, divided for crust and topping
tablespoons
Sugar, divided for crust and topping
cups
Ground cinnamon, optional
teaspoons
Kosher Salt, divided for crust and topping
teaspoons
All Purpose Flour, plus more for topping
cups
Honey, or corn syrup
tablespoons
teaspoons
Lemon Zest, freshly grated, optional
tablespoons
Confectioners’ Sugar, for sprinkling, if desired
to taste
1. Prepare Yeast Mixture
Dissolve the yeast in a small bowl by mixing it with the milk and a little lukewarm water. Let it sit for a few minutes until it becomes foamy.
2. Make the Dough
Cream the butter, sugar, cinnamon (if using), and salt in a large bowl. Add the egg and mix well. Gradually incorporate the flour and the activated yeast mixture to form a smooth and elastic dough. Press the dough into a 9x13-inch baking dish and let it rise for 2.5 to 3 hours.
3. Prepare the Oven and Topping
Preheat the oven to 350°F. Mix honey with water and vanilla extract. Cream together the butter, sugar, and salt. Add the egg and lemon zest, then gradually add the flour and honey mixture to make a smooth topping. Spread the topping over the risen crust.
4. Bake the Cake
Bake in the preheated oven for 35 to 45 minutes, until the cake is golden brown on top with a gooey center. Allow the cake to cool in the pan before serving. Optionally, sprinkle with confectioners’ sugar.
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