Lemon and caramel cake

Lemon and Caramel Cake

I often wake up craving something sweet, but I don’t want to spend too much time in the kitchen or use expensive ingredients. I’ve had this recipe on hand for a while – the cake turns out well almost every time and it’s not fussy. I make it especially when I have lemons and want a quick dessert without hassle. The caramel sauce on top adds something special, but it’s not the kind of caramel made with butter and cream; it’s a simple one, made quickly on the stove. The cake is quite economical, doesn’t dry out quickly, and the ingredients are basic.

Quick Info

Total time: approx. 35-40 minutes (including cooling and caramel)
Preparation: 10-15 minutes
Baking: 20 minutes or until a toothpick comes out clean
Servings: 8-10 slices, depending on the pan
Difficulty: easy
Recipe type: quick dessert, homemade cake

Ingredients

For the base:
3 eggs
120 g granulated sugar (about 6 heaping tablespoons)
85 g palm oil (butter or sunflower oil can also be used)
140 g flour (approx. 7 heaping tablespoons)
juice of one lemon
zest of one lemon
1/4 teaspoon baking soda (dissolved in lemon juice)

For the caramel sauce:
5 heaping tablespoons granulated sugar
50 ml water
75 ml milk

Preparation method

1. Preheat the oven to 190°C, so it’s hot when you finish the batter.

2. Place the eggs in a large bowl, add the sugar, and mix on high speed until you obtain a light-colored cream with increased volume. This usually takes about 4-5 minutes with an electric mixer.

3. Pour in the oil in a thin stream while continuing to mix for another minute. The oil gives a more tender base, but it can be replaced, see variations below.

4. Add the lemon juice and flour. Incorporate everything with the mixer on medium speed. Finally, add the baking soda dissolved with a few drops of lemon juice and the grated lemon zest. Mix briefly until everything is homogeneous.

5. Line a loaf pan with baking paper. Pour in the batter, level it gently, and place the pan on the middle rack of the oven. Bake for 20 minutes or until a toothpick comes out clean.

6. Remove the cake onto a cooling rack or the baking paper and let it cool completely before pouring the caramel over it.

7. For the caramel sauce: Place the sugar and water in a small saucepan. Heat over low heat and stir occasionally, without keeping your eyes on it constantly, but don’t forget it on the stove. When the sugar has completely caramelized and is amber in color, turn off the heat. Be careful, the steam and splashes can be dangerous! Pour in the milk, stirring quickly with a whisk. Let it cool for 2-3 minutes. When it’s no longer hot, pour the caramel over the cake, distributing it evenly.

Why I make this recipe often

It’s one of the simplest homemade cakes I’ve tried. It doesn’t require complicated techniques, the ingredients are always available, and the cake stays soft even after a day or two. The caramel is quick, doesn’t require butter or cream, but gives the special flavor that’s missing from simple cakes.

Tips and variations

Tips

If you want the cake to be lighter, don’t let the batter sit after adding the baking soda. Bake immediately.
Don’t try to rush the cooling of the cake; the caramel sets better on a cold base.
Use room temperature eggs; they beat better with the sugar.

Substitutions

Palm oil can be replaced with 85 g melted butter or the same amount of sunflower oil. The texture will be slightly different (with butter, the cake turns out denser).
If you don’t have a lemon, you can use lime, but the taste will change slightly.
The milk in the caramel sauce can also be plant-based, but the caramel won’t have the same shine.

Variations

For an extra flavor, you can add a teaspoon of vanilla extract to the batter.
If you want a thicker caramel, let it boil with the milk for another 1-2 minutes, but be careful not to burn it.
You can add some nuts or seeds to the batter if you want a bit of texture.

Serving ideas

The cake is good on its own, but it can be served with fresh fruits or a thin layer of whipped cream.
For a cleaner look, let the caramel cool slightly, then cut thin slices with a serrated knife.
It works as a quick dessert with coffee or for breakfast, alongside natural yogurt.

Frequently asked questions

1. Can the cake be made without caramel?
Yes, it’s good even without caramel. The base has a pleasant lemon flavor and doesn’t dry out quickly.

2. If I don’t have baking paper, can I grease the pan with butter and dust it with flour?
Yes, it works just as well. Baking paper helps with quicker removal, but it’s not mandatory.

3. Can the recipe be doubled for a larger pan?
Yes, the ingredients can be doubled without any problems. It may require an additional 5-10 minutes of baking.

4. Does the caramel stay liquid or harden?
This type of caramel is quite liquid at first, but after a few hours, it hardens slightly on the surface. If you want thicker caramel, boil it a little longer with the milk.

5. Can brown sugar be used for caramel?
You can try, but the caramel will be darker and have a slightly different taste.

Nutritional values

Approximately, per slice (out of 10):
approx. 160-180 kcal
carbohydrates: 28-30 g
protein: 3 g
fat: 5-6 g
These are estimates, depending on the accuracy of measuring the ingredients and how much caramel is put on each slice. They are not values for strict diets, but indicative.

Storage and reheating

The lemon and caramel cake lasts well for 2-3 days at room temperature, covered with plastic wrap or in a box. It can be kept in the fridge, but the base becomes denser. I do not recommend reheating, as the caramel becomes too liquid. If you want to serve it warm, it’s better to let it sit at room temperature for 30 minutes before eating.

 Ingredients: Base3 eggs120 g granulated sugar (6 heaping tbsp)85 g palm oil140 g flour (7 heaping tbsp)juice of one lemonzest of one lemon1/4 tsp baking sodacaramel sauce5 heaping tbsp granulated sugar50 ml water75 ml milk

 Tags:  lemon cake caramel cake