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Inspired by Sansa’s favorite dessert in Game of Thrones, these Lemon Cakes are a true labor of love but have an amazing flavor a texture!
Sansa’s Lemon Cakes
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Season 4 of Game of Thrones starts tonight and to say I’m excited would be an understatement! I’m excited because I know how awesome this season is going to be. As sad and as painful as last season was, this season will be equally as exciting but in a revengeful and victorious sort of way.
This season will have it’s sad and disturbing moments (George R.R. Martin did write it after all), but most of them will help to soothe the pain we felt from The Red Wedding last season. Plus, if they filmed it right, the last scene of this season is going to be Ah-mazing, like leave you going “holy-#$%^ing-Sh*t-balls” good! Or at least that’s how I felt when I read the Epilogue to Storm of Swords, this seasons book equivalent.
Another reason I’m excited for this season is because Sansa finally starts to break through the pitiful princess role she’s had since the beginning of the series. It’s a Feast for Crows, or what will be season 5 and possibly 6, where she truly starts to tell her own story and is not longer just our eyes in King’s Landing. So I thought it was only fitting to make a batch of Sansa’s favorite Westerosi desserts, Lemon Cakes. They are the perfect way to celebrate the coming season, and trust me, there will be lots to celebrate!
Because The North Remembers, and we’ll get our “bloody” revenge!
Eek! I’m just giddy thinking about this season… that seems a little dark, I know. Matt is always telling me how weird it is for someone who loves cupcakes and pink so much to also love A Song of Ice and Fire (and other dark things) as much as I do! But hey, that’s me!
When I started imagining this recipe, I wanted something more than the biscuits in the Game of Thrones cookbook or a standard cake, I wanted something impressive. I wanted something that was going to wow, something that was worthy of all Sansa’s talk in the books. I decided that a take on a Magic Cake would be perfect and I wanted to add some extra wow factors too! So I decided Candied Lemons, Lemon Creme, and a Lemon Simple Syrup were necessary to really push this dessert out the moon door!
You’re probably wondering what a Magic Cake is, right? Well, it’s a cake that is one batter, but it separates into three different layers as it bakes. The end result is a light sponge layer on top, a creamy custard layer in the middle, and a dense layer on the bottom. It sounds pretty amazing, right?
This cake takes some time, it’s not a dessert you can whip up in an hour, it’s something you need to make the morning of or a day ahead of time. However, the extra details and time are so worth it, this cake simply just melts in your mouth! It’s the perfect dessert to pin or save for the season 4 finale, you know that one with the scene I’m so excited for (seriously though, they better not botch it)!
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Sansa’s Lemon Cakes
Ingredients
Cake Ingredients:
- 4 Eggs separated/room temp
- 1 tbsp Water
- 1/2 cup + 2 tbsp Sugar I used Zulka
- 1/2 cup 1 stick Salted Butter (melted)
- 3/4 cup Flour
- 1 1/2 cups Milk room temp
- 2 tsp Vanilla Extract
- Juice and Zest of 1 Lemon
- 1/2 cup Lemon Simple Syrup + addition syrup for the topping
Lemon Creme:
- 1 cup Whipping Cream
- 3 tbsp Instant Lemon Pudding Powder
- 1/4 cup Confectioners' Sugar
Instructions
Cake Directions:
- Preheat oven to 325 F.
- Whip egg whites until stiff and transfer to a separate bowl.
- Beat egg yolks, vanilla, sugar, and water until light fluffy yellow.
- Add butter and beat for another minute or so.
- Add flour and beat until fully combined.
- Add in milk, lemon juice, lemon zest, and lemon syrup until thoroughly mixed.
- Beat in egg whites on low until just incorporated, batter may look a little clumpy, that's okay.
- Pour batter into greased 8 inch pan, you can also use a 10 inch round pan, but the layers won't be quite as distinct, like in mine.
- Bake for 60 minutes, remove from oven and let set in pan for at least three hours.
- If you are making small cakes like I did, using a biscuit cutter to cut them out of the large cake.
Lemon Creme:
- Add ingredients to a stand mixer or in a bowl and beat on medium-high until you have a light and fluffy cream.
Assemble:
- Spread [Lemon Simple Syrup| out on top of the cake.
- Pipe lemon cream on top of cake and syrup.
- Top with a Candied Lemon slice.
- Dust with Confectioners' Sugar and serve.
Notes
Are you as excited about the coming season as I am?
Maria Phelan says
The recipe sounds wonderful and the photos look delicious. I want to try it out. Do you have a recipe for lemon simple syrup. Thanks for your help.
Rebecca says
Hi Maria, the simple syrup is actually made during the lemon candying process: https://www.sugarandsoul.co/candied-lemons/
Joyce says
Hope I get a response by the morning. The lemon sansa cake is cooling. How do I used cutters? Do I take the cake out of the pan and then use the cutter? I’m at a loss.
Rebecca says
What kind of pan did you use? You don’t have to use a cutter if you don’t want to and want to avoid waste, you can just slice. If you would like to use the cutter, I would recommend cutting them out while they’re still in the pan since moving the whole thing out would likely result in a broken cake. Just make sure that the cutter you are using is taller than the cake so that when you cute the pieces out the whole cutter isn’t submerged in the cake. Hope that makes sense.
Diane Mueller says
I made these for my Game of Thrones premiere party and my boyfriend went NUTS over them. Admittedly, when I was making it I thought it was going to be a dud due to being the most liquid cake batter I’ve ever used but I was so so so pleasantly surprised at how they did turn out.
I used my petit four pans instead of cutting out circles from a bigger pan (because I hate waste if I can prevent it) and they worked brilliantly. It’s one of the only batters that released from these pans without any problems and was able to retain all the minute details of the molds.
Is there another flavor you can recommend for this? I’d like to make them again for Thanksgiving, but wanted to try something more fall-flavored than lemon (not pumpkin)
Rebecca Hubbell says
Hi Diane, I’m so glad you enjoyed the cakes! I haven’t tried it with any fall flavors but am hoping to make a maple version in a few weeks! So stay tuned! This would work well with any citrus fruit though!
Kaylee says
Hoping to get a response quickly, I have exactly 6 hours before our game of thrones party and I’m last minute baking! EEK
Can I make these in a cupcake tray? I don’t have any metal cake tins, and I much prefer baking in metal over glass (heat distribution) but I only have metal cupcake tins.
Will they bake the same?
Rebecca Hubbell says
Hi Kaylee, Sorry for the delayed reply and unfortunately, I’m really not sure as I’ve only ever made them in a cake pan.