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sticky-lemon-cake

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Comments: 2
 

Recipe

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

Yield : Makes 8 servings
Prep Time : 15 mins, plus cooling
Cooking Time : 40 mins

Ingredients

  • 2 lemons
  • 12 tbsp unsalted butter
  • 1¼ cups sugar
  • 2 large eggs
  • One egg yolk
  • 1 1/3 cups almond flour (almond meal)
  • ½ cup all purpose flour
  • 2 tsp baking powder
  • 1 1/3 cups plain yogurt

Special Equipment:

  • 8 in (20cm) round cake pan

Directions

1. Preheat the oven to 325°F (175°C). Butter an 8in (20cm) 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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

452kcal (23%)
158mg (16%)
21mg (35%)
183mcg RAE (6%)
270mg
33mg
6g
33g
1g
53g
130mg (43%)
163mg (7%)
13g (66%)
26g (40%)
1mg (7%)
 

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  • Sweetbites

    02.07.11 Flag comment

    The cake is delicious, but yes, the previous comment is correct, you need to use a 8x3 pan or there will be to much batter. The cake also shrinks a lot after you take out of the oven. The cooking time for mine was more than 30 minutes, it was actually ready at the 45-50 minute mark.

  • lbr3

    11.13.09 Flag comment

    I made this cake yesterday...I should say tried to make this cake...If you follow the directions there is way too much batter for a 8 in round pan.

 

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