Lemon gooey cake

Sticky and tangy lemon cake with a crisp crust and soft centre. A fresh twist on the classic Swedish kladdkaka, perfect for Easter with whipped cream.

Ingredients

• 150 g butter
• 2 dl sugar
• 3 eggs
• 1.5 dl plain flour
• Zest of 2 lemons
• 3 tbsp freshly squeezed lemon juice
• 1 tsp vanilla sugar
• Icing sugar to serve
• Whipped cream to serve

Method

1. 1Preheat the oven to 175°C. Grease and flour a round tin (22–24 cm).
2. 2Melt the butter and whisk with the sugar until combined. Add the eggs one at a time, stirring.
3. 3Stir in the flour, vanilla sugar, lemon zest and lemon juice until a smooth batter forms.
4. 4Pour into the tin and bake for 20–22 minutes – the cake should be firm at the edges but still slightly gooey in the centre.
5. 5Leave to cool in the tin. Dust with icing sugar and serve with whipped cream.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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