Sticky Lemon Cake
Ingredients:
- 2 lemons
- 12 tablespoons of unsalted butter (1 ½ sticks)
- 1¼ cups of sugar (3/4 for the cake, ½ for the syrup)
- 2 large eggs, plus one egg yolk
- 1⅓ cups of almond flour (almond meal)
- ½ cup of all-purpose flour
- 2 teaspoons of baking powder
- 1⅓ cups of plain regular yogurt
Directions:
- Preheat the oven to 325°F (175°C). Butter an 8×3 inch 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 tablespoons of juice. Cream together the butter, ¾ cup of 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 tablespoons of the lemon juice.
- Spread the batter in the pan. Bake for 45 to 50 minutes, or until the center springs back when pressed or a cake tester comes out dry.
- Meanwhile, stir the remaining ½ cup of sugar and 4 tablespoons of 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. Bon Appétit!
Recipe and Photo courtesy of Sweet Bites!
