Sticky Lemon Cake


Lemon cake is a sponge like mixture with a beautiful texture that is so soft in the mouth. So soft in fact that I can’t think of something to compare it too. Oh I know what about a cuddly bear!

Right, now, where was I. Oh yes, I was talking to you about the lemon cake. It’s all very well me telling you how nice it is but I need to also tell you the recipe so that you can have a go yourself and enjoy. This recipe yet again came from the Great British Bake off, learn to bake, book (don’t worry though after these next couple of posts, I’m taking a break from GBBO and using other recipes because I feel it was getting a bit boring having nothing but Great British Bake off!).


200g unsalted butter/margarine
250g caster sugar (plus 100g extra for the topping)
3 eggs
2 unwaxed lemons (use juice for topping)
250g self-raising flour
½ teaspoon baking powder
A good pinch of salt
100ml milk
20.5cm spring clip tin

1)      Preheat the oven to 180 oc. lightly grease the cake tin with some butter (but not the butter that you’ve measured out!). Once you have a greased tin, cut a piece of baking paper into a circle the size of your tin and put in the tin. Then cut more pieces but rectangle shapes this time and put around the side. Make sure they are overlapping the side slightly and also make sure there are no creases as this would show on the cake.

2)      Put the weighed butter into a mixing bowl and beat using an electric mixer or food mixer (in my case the trusty Kenwood) until light and fluffy. Add the sugar in and mix for about 2 minutes or until very pale in colour. Crack the eggs into a separate bowl and slowly add to the butter mixture.

3)      Make sure your lemons are clean before using a lemon zester/grater and grate off the yellow rind. (THEBAKERKID tip: with lemons, make sure, when grating, that you leave the white pith on as this will give an unwanted bitterness to the cake!). Remember to save the lemons for the topping. Put the yellow rind into the butter mixture and mix (Not a bakerkid tip but just a tip: if you want that extra lemon flavouring, not saying there isn’t enough as there is, then use some lemon flavouring/extract).

4)      In a separate bowl sieve the flour and baking powder. Gradually add to mixture by hand. After you have put a third of the flour into the mixture, then add a 1/3 of milk. Mix in the milk. Repeat twice more, or until all the flour and milk are thoroughly mixed. Now add a good pinch of salt.

5)      Scrape the mixture into the tin and spread so that it’s evenly distributed. Then put into the oven and put the timer on for 50 minutes.

6)      Use a cocktail stick or skewer in a few different spots on the cake to check that it is cooked. If the skewer/cocktail stick comes out clean then it is done. If not then put back in the oven for 5 minutes and check again.

7)      Put the additional 100g of caster sugar into a bowl. You then use a squeezer to get the juice from the lemons used earlier. Pour the squeezer’s contents into the bowl (making sure the pips don’t go in as well) and mix until a sticky mixture.

8)      Using a cocktail stick, put lots of holes into the cake. Then pour the sticky mixture on top.

9)      Leave the cake in the tin to go completely cold before removing, and taking off baking paper. Then it’s ready for you to tuck in!

Please leave a comment to let me know how you get on.


5 thoughts on “Sticky Lemon Cake

  1. Jr says:

    Hi Bakerkid- like you I love lemon cake but have another recipe for you to try which is also good but perhaps more ‘everyday’ as it can be made form start to finish in about 40 minutes.

    • Jean Thorpe says:

      Easy Lemon Cake

      Loaf tin and loaf tin liner

      170g caster sugar
      170g butter/margarine
      170g self raising flour
      3 medium eggs
      Grated rind of one lemon
      2 dessert spoons on lemon curd (optional…but yummy)

      Topping- 50g granulated sugar, juice of the lemon

      Beat all the cake ingredients together until well mixed, no need to do it in stages. Pour into the lined loaf tin and bake for 25-35 mins- check after 20 mins.
      Mix topping ingredients together and warm gently to melt the sugar.
      Remove the cooked cake form the over and gently ease the liner away for the edges of the cake but leave the cake in the tin. Spoon the topping mix over the cake and allow it to cool completely in the tin. Watch it disappear!

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