Sticky Lemon Cake

I think this is one of the favourite recipes I have ever created, not just my favourite (actually that was probably my Clementine Chis cake because it is oh so pretty) but the most talked about recipe that I have ever produced.  

When I had cause to email this off to yet another lovely blogger this weekend I realised that it was a shame to have this recipe tucked away where no-one else could see or enjoy it.

What I had to say when I first published this delicious recipe still holds true.

Sometimes, when I want to create a new recipe things come together perfectly, I take a rough stab at the ingredients, amounts and techniques and at the end of it a perfectly delicious creation with the exact textures, flavours and scents I was after appears. It makes the day feel a little like magic. 

This is one of those times.

A glut of lemons had me thinking of something delicious and lemony, but I also wanted that super dense, sticky moist quality that I believe a real chocolate mud-cake has.  I really had no idea if I was going to be able to achieve that at all.  I'm no expert after all I'm just pottering around in the kitchen we built, playing this whole cooking thing by ear. Yet, this day the sun was beaming extra beautifully and perhaps that sunshine was the secret to capturing this perfect cake. Unmistakably citrus, so super moist and that perfectly sticky quality that makes eating it a slow pleasure and somehow a lot like eating lemon meringue pie without all the hard work.  Seriously it's perfect, try some, you'll love it!

Sticky Lemon Cake via Lila Wolff


  • 1 kg fresh Lemons
  • 150 grams Raw Sugar
  • 160 grams Plain Flour
  • 50 grams Besan (chickpea flour)*
  • 140 grams Nuttelex**
  • 3 Eggs
  • 1 teaspoon Vanilla Extract


Place whole lemons in a pot with 1 litre of water and boil for half an hour.

Remove from water and allow to cool.

Preheat oven to 175c, grease and line a cake tin.

Once cooled carefully cut lemons open and scoop insides into a blender, take care to remove the pips.

Add vanilla extract and blend until creamy.

In a mixing bowl whisk eggs, once fluffy add nuttelex, mix until blended through.

While mixing pour in lemon / vanilla mixture, then slowly add remaining ingredients. Mix for five minutes.  Pour in to cake tin and bake in oven for 40 minutes.

* if you don't have this just increase the Plain Flour, it will change the flavour slightly.

** you can also use butter or coconut butter, in the same proportion the flour is a little more tart and not as creamy using coconut butter but still pleasant.