Sticky Lemon Cake
Description
This amazing lemon cake will surely please your family and friends. Freshly squeezed lemon juice and zest along with yogurt make it moist and gives it a fresh taste.
Ingredients
zest and freshly squeezed juice of 2 large lemons, divided (or more to taste)
12 T. unsalted butter
1¼ c. sugar, divided
2 large eggs
1 egg yolk
1 1/3 c. almond flour/meal
½ c. all-purpose flour
2 t. baking powder
1 1/3 c. plain yogurt
Directions
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Preheat oven to 325 degrees. Butter an 8 inch round cake pan (3 inches deep); line the bottom with parchment paper cut to fit.
Rinse, dry and zest the lemons; squeeze the juice from the lemons, about 6 T. In a large bowl, cream together butter, zest and ¾ cup sugar, until light and fluffy; beat in eggs, 1 at a time.
Whisk the flours and the baking powder together to eliminate any lumps; stir into the butter mixture, then the yogurt and 2 T. lemon juice. Spread in the prepared pan.
Bake 30-50 minutes, or until the center springs back when pressed.
Meanwhile, stir the remaining ½ c. sugar and 4 T. lemon juice in a saucepan over low heat to dissolve the sugar; cool.
Transfer finished cake to a wire rack. Pierce cake all over with a skewer; drizzle the lemon syrup on top. Cool 30 minutes.
Invert onto the rack; remove the pan; peel off the paper; cool completely.
Serve.
8 servings.