Sticky Lemon Cake | Cookstr.com


Learn how to make lemon cake from scratch with this easy recipe.

Updated June 08, 2022


Sticky Lemon Cake

Sticky Lemon Cake

Editor’s Note: While the instructions call for an 8-inch round cake pan, you may find that an 8×3 pan works better for the amount of batter in this cake. Light and refreshing, the Sticky Lemon Cake will be the perfect dessert to serve on a hot summer’s day. What you’ll love even more about this recipe is that it includes many ingredients that you may already have on hand in the kitchen. When it comes to cake recipes, it doesn’t get much easier than this one! Plus, this cake uses the classic technique of moistening the cake with simple syrup! It’s a quick and easy way to make your desserts even richer. In addition, some readers have used Greek yogurt in this recipe to great success.

The combination of fresh lemon juice and yogurt gives this cake a wonderfully fresh taste and moist texture.


Makes8 servings

Easy

OccasionCasual Dinner Party

Taste and TextureFruity, Nutty, Sweet, Tart

Type of DishCake, Dessert

Ingredients

  • 2 lemons
  • 12 tablespoons unsalted butter
  • 1 1/4
    cup sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 1/3
    cup almond flour (almond meal)
  • 1/2
    cup all purpose flour
  • 2 teaspoons baking powder
  • 1 1/3
    cup plain yogurt
  • 8 inch (20cm) round cake pan (see note above)

Instructions

  1. Preheat the oven to 325 degrees F (175 degrees C). Butter an 8-inch (20 cm) cake pan, and line the bottom with a round of parchment paper.

  2. Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Cream together the butter and ¾ cup sugar, and the zest in a large bowl until light and fluffy. Beat in the eggs, one at a time.

  3. Whisk the flours and the baking powder together to eliminate any lumps. Stir into the butter mixture, followed by the yogurt and 2 tbsp of the lemon juice.

  4. Spread in the pan. Bake for 30 minutes, or until the center springs back when pressed.

  5. Meanwhile, stir the remaining ½ cup sugar and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sugar. Cool.

  6. Transfer the cake to a wire rack. Pierce the cake all over with a skewer and drizzle the syrup on top. Cool for 30 minutes. Invert onto the rack, remove the pan, peel off the paper, and cool completely.


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