It's all in the name. This cake is sticky, moist and full of lemon flavour. It is so delicious, easy to make and could easily be made gluten-free. A great cake for any afternoon tea or you can have it as dessert with some cream like we did! Enjoy x x
Ingredients 175g of unsalted butter
250g of caster sugar
150g of ground almonds (or almond meal)
75g of flour
2 tsp of baking powder
150g of natural plain yoghurt
Pre-heat oven to 170 C. Grease and line cake tin.
Cream butter and 150g of the caster sugar together. Grate zest of both lemons and add to butter mix. Add eggs one at a tine, beating well after each addition. If mixture starts to curdle, add 1 tsp of flour.
In another bowl, sift together flour, almond meal and baking powder. Fold gently in to butter mix.
Lastly, add the juice from 1 of the lemons and the yoghurt and combine.
Pour mixture in to prepared tin and bake for 40mins or until just firm to touch. DO NOT OPEN OVEN IN FIRST 20MINS OF BAKING.
Meanwhile, make lemon syrup with juice from remaining one lemon and the rest of the sugar (100g). Heat in saucepan until sugar is dissolved.
When cake is cooked, remove from oven and leave in tin. Poke several holes in the cake with skewer and pour syrup over cake. Leave to cool completely in tin before serving. Serve with sour cream or with ice cream as a dessert!