Sticky Lemon Cake
The combination of fresh lemon juice and yogurt gives this cake a wonderfully fresh taste and moist texture.
Preparation Time15 min
Preparation Time - Text15 mins, plus cooling
Cooking Time40 min
Cooking Time - Text40
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Five Ingredients or LessYes
Taste and Texturefruity, nutty, sweet, tart
Type of Dishcake
- 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
- 8 in (20cm) round cake pan
Preheat the oven to 325°F (175°C). Butter an 8in (20cm) cake pan, and line the bottom with a round of parchment paper.
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.
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.
Spread in the pan. Bake for 30 minutes, or until the center springs back when pressed.
Meanwhile, stir the remaining ½ cup sugar and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sugar. Cool.
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