If you love all things lemon-y, you have to try this Sticky Lemon Cake. It is another fun and decadent cake to add to your lemon collection. Made with just a few simple ingredients that you can pretty much make any time. Not too sweet, creamy with almost a cheesecake mixture, no wonder why this sticky lemon cake is always a huge hit!
INGREDIENTS :
- 12 tbsp unsalted butter (1 ½ stick)
- 2 lemons
- 1¼ c. sugar (3/4 for the cake, ½ for the syrup)
- ½ c. all-purpose flour
- 2 tsp baking powder
- 2 large eggs, plus one egg yolk
- 1⅓ c. plain regular yoghurt
- 1⅓ c. almond flour (almond meal)
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 325 degrees F or 175 degrees C. Grease an 8 x 3-inch cake pan, then line with a round parchment paper.
Step 2: After grating the zest, squeeze the juice to make 6 tbsp lemon juice. In a large bowl, cream the butter, 3/4 c. sugar, and zest until light and fluffy. Add in the eggs, a piece at a time, beating every after each addition.
Step 3: Combine the flours with the baking powder until the lumps are gone. Add this into the butter mixture and stir well followed by the yoghurt, then 2 tbsp lemon juice.
Step 4: Pour the batter into the prepared pan. Place in the preheated oven and bake for about 45 to 50 minutes or until the middle of the cake springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
Step 5: In a saucepan, whisk the rest of the half cup sugar with 4 tbsp lemon juice over low heat until the sugar has been dissolved. Remove from the heat when done and let the mixture cool.
Step 6: Remove the cake from the oven and transfer it to a wire rack. Using a skewer, pierce the cake and drizzle the syrup on top. Then, take the cake out of the pan, peel the paper off, and let the cake cool fully.
STICKY LEMON CAKE
Ingredients
- 12 tbsp unsalted butter (1 ½ stick)
- 2 lemons
- 1¼ c. sugar (3/4 for the cake, ½ for the syrup)
- ½ c. all-purpose flour
- 2 tsp baking powder
- 2 large eggs, plus one egg yolk
- 1⅓ c. plain regular yoghurt
- 1⅓ c. almond flour (almond meal)
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F or 175 degrees C. Grease an 8 x 3-inch cake pan, then line with a round parchment paper.
Step 2: After grating the zest, squeeze the juice to make 6 tbsp lemon juice. In a large bowl, cream the butter, 3/4 c. sugar, and zest until light and fluffy. Add in the eggs, a piece at a time, beating every after each addition.
Step 3: Combine the flours with the baking powder until the lumps are gone. Add this into the butter mixture and stir well followed by the yoghurt, then 2 tbsp lemon juice.
Step 4: Pour the batter into the prepared pan. Place in the preheated oven and bake for about 45 to 50 minutes or until the middle of the cake springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
Step 5: In a saucepan, whisk the rest of the half cup sugar with 4 tbsp lemon juice over low heat until the sugar has been dissolved. Remove from the heat when done and let the mixture cool.
Step 6: Remove the cake from the oven and transfer it to a wire rack. Using a skewer, pierce the cake and drizzle the syrup on top. Then, take the cake out of the pan, peel the paper off, and let the cake cool fully.
