Lemon Kladdkaka - Moist Swedish Lemon Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is lower in carbs, while cake flour can be less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar can be cheaper depending on the region.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is often cheaper.

Melt 150 grams of butter in a saucepan.

Add 250 grams of caster sugar to the melted butter and mix.

Add 1 teaspoon of vanilla extract, zest from one lemon, and 2 tablespoons of lemon juice to the mixture.

Add 3 medium eggs and mix until combined.

Pour in 150 grams of all-purpose flour and mix until just combined.

Preheat the oven to 175°C (347°F).

Grease and line a 9-inch springform pan.

Pour the batter into the prepared cake tin.

Bake in the preheated oven for 18 to 25 minutes, checking for desired texture.

Allow the cake to cool for a few minutes before transferring it to a wire rack to cool completely.

Dust the top with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens