…And Cakes Too!

Sticky Lemon Cake

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by

Diana
in

The Ultimate Decadent Dessert: Sticky Lemon Cake

Experience the perfect blend of tangy and sweet with our Sticky Lemon Cake, a delightful dessert that combines a light, zesty lemon cake with a lusciously sticky syrup and a fresh, tangy lemon cream. This ultimate treat is sure to tantalize your taste buds and leave you craving more.

Celebrating Your Choices: The First Recipe-Request Poll

A huge thank you to everyone who participated in our first-ever recipe-request opinion poll at And Cakes Too! Your enthusiasm and votes have been overwhelming, and it’s clear that you’re as invested in this journey as we are. So, with heartfelt gratitude and warm hugs, we’re excited to present your chosen recipe: the irresistible Sticky Lemon Cake!

Versatile and Delightful: A Cake for All Occasions

Our Sticky Lemon Cake is more than just a dessert; it’s a culinary adventure. Simple enough to be a delightful tea-time snack yet extravagant enough to crown any dinner party, this cake strikes the perfect balance between tart, sweet, and sticky. Let’s dive into the joy of making this exquisite cake!

Lemon Quirks: Ensuring Consistency in Taste

Lemons are unpredictable, but we’ve got you covered! To maintain consistency in flavor, our recipe specifies the exact amount of lemon juice in millilitres, saving you from the unpredictability of individual lemons. This approach ensures your Sticky Lemon Cake turns out perfect every time, free from the whims of wayward fruits.

Tips for Perfect Lemon Prep

Choosing the right lemons is crucial. Opt for un-waxed lemons, or if using waxy ones, rinse and wipe them clean. Remember, waxy lemons often yield more juice. Growing your own lemons? Even better! Maximize juice extraction by rolling the lemons on a surface before squeezing. And if you need zest, do it before juicing!

A Twist of Olive Oil: A Unique Cake Experience

In a delightful twist, we’ve replaced butter with olive oil, giving this cake an incredibly satisfying mouth-feel. The fresh zing of lemons pairs wonderfully with the subtle herbiness of olive oil, creating a lighter yet decadent dessert experience, reminiscent of our popular yogurt cake.

The Magic of Sticky Syrup

The secret to this cake’s irresistibility lies in its sticky sugar syrup. Once the cake is baked, pierce it with a skewer and gradually infuse it with the syrup. This transforms a simple tea-time cake into a sticky, gooey, rich delight, perfectly complemented by a light lemon cream.

Join Us on This Culinary Journey

We invite you to try this delightful Sticky Lemon Cake recipe. Your request has brought this creation to life, and we can’t wait for you to enjoy it. And for those awaiting the Butter Chicken recipe, stay tuned – it’s coming soon!

The Recipe

Sticky Lemon Cake
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Sticky Lemon Cake

Recipe by DianaCourse: Recipes, DessertDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

721

kcal

Ingredients

  • Cake

  • 240gm Cake Flour

  • 5gm Baking Powder

  • Zest of 2 Lemons

  • A pinch of Fine Salt

  • 200gm White Granulated Sugar

  • 200gm Olive Oil

  • 4 Large Eggs

  • Syrup

  • 100gm White Granulated Sugar

  • 100ml Lemon Juice (Roughly 4 Lemons)

  • Cream

  • 200gm Whipping Cream

  • 25ml Lemon Juice (roughly 1 lemon)

  • Zest of 2 Lemons

  • 1tsp Vanilla Extract

  • 70gm Icing Sugar

Directions

  • Cake
  • Mix the flour, baking powder, lemon zest and salt in bowl. Set it aside. You will need it later.
  • In a separate bowl mix in the sugar and the olive oil. Add the eggs in two successive stages. Whisk till the mixture gets a ribbon-y consistency.
  • Add the flour mixture in to the egg in three additions. Take care not to over-work the batter.
  • Pour the batter in a prepared 9″ cake tin, smoothen it out and bake it in a 160°C oven for at-least 45 minutes or until a skewer inserted in to the centre of the cake comes out clean.
  • Syrup
  • On a medium flame, heat the sugar and the lemon juice. Stir it around until the sugar granules dissolves completely.
  • Once the cake is baked, take it out of the oven, poke numerous holes in to it while it’s still hot, going really deep with a skewer. Pour the syrup, a little at a time, till all of the syrup is used up.
  • Allow the cake to cool. Refrigerate if required.
  • Cream
  • Whisk the cream till it loosens up. Add the zest and lemon juice. Also add the vanilla extract. Mix in well.
  • In three additions, add the icing sugar. Mix well each time. Take care not to over-beat the cream or it might separate.
  • Refrigerate until service.