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Sticky Lemon Cake

Updated September 15, 2017
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 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! 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

Preparation Time15 min

Cooking Time40 min

Cooking MethodBaking

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe CourseDessert

Taste and TextureFruity, Nutty, Sweet, Tart

Type of DishCake, Dessert

Ingredients

  • 2 lemons
  • 12 tablespoons 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 teaspoons baking powder
  • 1 1/3 cups plain yogurt
  • 8 inch (20cm) round cake pan

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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After reading the comments, I baked this in a 9-inch square pan, in my convection oven at 325. After 30 minutes I felt like it needed more time, so I gave it five more minutes. Other than that, and using Greek yogurt, I followed the recipe exactly. It came out exactly as I expected, and I will definitely make it again. I don't understand people making multiple substitutions and then rating the recipe badly! Perhaps your substitutions are what made it not work out well.

I love anything lemon!! I love anything that has the word sticky in the recipe title. I made this but I did read the helpful comments below. I used a larger round cake pan. I also have never used almond flour so I stuck with what I know how to use. I used all purpose flour and whole wheat flour. I did use Greek yogurt too. All in all, my family liked it. I would not had said it was easy. It seemed a bit more work to me. But, I am a Mom-Chef not a trained chef. It did take longer to cook. Wondering if others have used different flour? Results? Thanks for an interesting recipe!

I followed this recipe, it fit well in the 8 inch round pan. I even cooked longer and it still after 50 minutes was not set in the middle. I was excited to make it but, what a waste of time and money.

Does anyone at you website try these recipes? I followed everything according to the recipe and time to cook and pan. After 50 minutes. was still not done. I was excited about the cake but, what a waste of time.

This cake is ok,not great--my husband said "good, but you've made better." I love lemon cakes and if I did make this again, I would absolutely use greek yogurt instead of regular, and there is no way this cake cooks in 30 minutes--it either needs close to an hour OR it needs to be baked at 350, not 325.

Hi there! Thanks so much for the feedback - Greek yogurt would probably be delicious. Thanks for reading!

I made this cake last night after dreaming about eating it for weeks! I used a 9 inch cake pan and baked it for 35 minutes. It was perfect!

I substituted Jowar flour for the Almond Flour and the recipe turned out ok but not great. I don't think it was because of the flour substitution though. I am wondering why the recipe called for almond flour in the first place. Are you trying to reduce the gluten? I had to cook the recipe for 40 minutes as well and then it was done to my satisfaction. I also added a sugar glaze on top of the cake and overall I think it turned out okay. I am going to remake this recipe and just use regular all purpose flour.

Why doesn't someone update this Recipe? Without reading comments you need to use something like s springform pan. Thanks for the mess!!!!! Imagine it would Be tasty without batter spilled all over oven bottom

Hi there! Thank you for the feedback - we've updated the recipe with a note that includes a better-sized pan for this cake. Hope that helps!

Spilled all over the oven. Too much batter for an 8" round pan. Not happy with the mess I have to clean up.

Hi there! Thank you for the feedback - we've updated the recipe with a note that mentions a better-sized pan for this cake. Hope that helps!

Just made this cake. Was so worried when at 30 minutes it was still so wobbly. Came here and found the other comments. It did take 50 minutes for it to get done at 325. My pan was 8x2" and it was a little full, but didn't go over, even after baking. Very excited to get this eaten.

Hi Allie! Thank you for the feedback - we hope you enjoy your cake!

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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