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Sticky Lemon Cake

Updated February 23, 2016
(1 Votes)

0 Comments

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

Makes8 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus cooling

Cooking Time40 min

Cooking Time - Text40

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Five Ingredients or LessYes

Moodstressed

Taste and Texturefruity, nutty, sweet, tart

Type of Dishcake

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
  • 8 in (20cm) round cake pan

Instructions

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.

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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.

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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