" /> " />
New recipes

Sansa's Lemon Cakes

Sansa's Lemon Cakes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

 our other GoT-inspired recipes!" />our other GoT-inspired recipes!" />

Sansa Stark made these desserts one of the most recognizable in Game of Thrones. And be sure to check out our other GoT-inspired recipes!


  • Nonstick vegetable oil spray
  • 2 teaspoons baking powder
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon vanilla paste or extract
  • ½ cup fresh lemon juice, divided
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 lemon, thinly sliced on a mandoline

Recipe Preparation

  • Preheat oven to 350°. Coat an 8x8" pan with nonstick spray. Line bottom of pan with parchment; spray parchment.

  • Whisk flour, baking powder, salt, and baking soda in a medium bowl until no lumps remain. Combine buttermilk, lemon zest, vanilla, and ¼ cup lemon juice in a large measuring cup.

  • Using an electric mixer on medium-high speed, beat butter and 1 cup sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue to beat mixture, occasionally scraping down bowl, until almost doubled in volume and very light, airy, and pale yellow, 2–3 minutes.

  • Reduce mixer speed to low, then add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.

  • Bake lemon cake until just starting to turn light golden and a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack; let cool at least 1 hour. Invert cake onto rack, peel off parchment, and let cool completely.

  • Meanwhile, bring remaining ¾ cup sugar and 3 Tbsp. water to a boil in a small saucepan, stirring occasionally, until sugar is dissolved. Cook lemon slices in a medium pot of boiling water until pith starts to become translucent, about 1 minute. Strain through a fine-mesh sieve, then add blanched lemon slices to boiling syrup. Turn off heat and let cool in syrup 1 hour. Stir in remaining ¼ cup lemon juice.

  • Transfer cooled cake to a work surface. Cut out 9 rounds with a 2½" round cutter, or use a knife to cut into 9 squares. Drizzle each with lemon syrup and top with lemon slices.

  • Do Ahead: Cake and syrup can be made 1 day ahead. Store cooled, unsliced cake tightly wrapped at room temperature. Cover syrup and chill.

Reviews SectionJust made this in preparation for a series finale party. Of course, I wanted them to look like they do on the show, so I used muffin tins with the candied lemon on the bottom. They came out beautifully and in terms of lemon flavor, this is one of the best lemon cake recipes I’ve come across. It is a bit dense (more pound cake like) but will probably be my go-to lemon cake from now on, and it should hold up well for slicing when making layered cakes.These are very moist and have a great lemon flavor. Couple of things:- It is very hard to get neat cutouts with this cake. You’re much better off putting the batter into a muffin tin. I filled each about halfway, and got 16 perfectly-sized lemon cakes out of it.- These are a bit dense, almost pound cake-like. I wanted them to be lighter so the second time I reduced the flour by 1/4 cup and they came out great.- This syrup recipe is no good. It was about to turn into caramel because there was so little water and I also found it heavy on the lemon.Do this instead: Put 1 cup water, 1 cup sugar and 2 tbsp lemon juice into a pot and bring to a boil. Add the lemon slices and simmer for 10-20 min (depending on thickness), flipping halfway through. (Just keep an eye on them, you don’t want the center so overdone that it loses shape).Remove lemon slices, turn off heat and add 1/2 cup water to the remaining syrup.Place lemon slices on parchment and let set for a couple of hours. Dip in granulated sugar after they’ve set to give them extra shine.Brush lemon simple syrup onto the cakes once they’re cooled.CookiesandCakesNew York, NY04/30/19This looks delicious and I would definitely make it. But why wouldn't you spoon the batter into cupcake/muffin tin instead of cutting the ake into rounds and having cake scraps leftover?oh my goodness! these are so good! I just looove lemoneeee desserts and this one is just fabulous!! No buttermilk, so I used (expired) half and half from creamery here in GA that provides our Kroger with awesome milk products. This is a keeper!!...and we are such GOT snobs...My better half just loved the surprise!