Sticky Lemon Cake
Editor's Note: While the instructions call for an 8-inch round cake pan, you may find that an 8x3 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!
The combination of fresh lemon juice and yogurt gives this cake a wonderfully fresh taste and moist texture.
Preparation Time15 min
Cooking Time40 min
Make Ahead RecipeYes
OccasionCasual Dinner Party
Taste and TextureFruity, Nutty, Sweet, Tart
Type of DishCake, Dessert
- 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 degrees F (175 degrees C). Butter an 8-inch (20 cm) 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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2008 Dorling Kindersley