Sansa Lemon Cake recipe

Love lemon cake? Love Game of Thrones? You are going to love these Sansa Lemon Cakes. A dainty and sweet lemon cake named after the character who went through a lot of changes during the seasons of the show.

During the Game of Thrones books and movies, lemon cakes have been mentioned several times. She is from the North and dreams of being a princess or eventually the Queen. While she was on her way to what she thought were her dreams, things get dramatically worse and she realizes, that her dreams were just childhood wishes and not what she wanted at all.

In the books, these lemon cakes are a combination of cupcakes and biscuits and are the perfect accompaniment for tea time. With the sweet and tart taste, Sansa Lemon Cakes are perfect whether you like the show or not.

I love a strong lemon flavour when I make a lemon cake. It is the only way to get a true lemon cake. With the Sansa Lemon Cake, there is lemon flavour through the cake, through the glaze and even in the whipped cream.

How to Store Cake?

Lemon Cake should be stored at room temperature. When the cake is stored in the refrigerator, it will become dried out and stale faster than it does at room temperature.

How Long Does the Cake Last?

The cake will usually last several days when it is stored properly. It does not last as long as commercial cake because there are no preservatives or artificial ingredients.

Can You Freeze Sansa Lemon Cake?

Yes. You can freeze Sansa Lemon cake. If you are not going to eat all of the cake before it goes stale, you can certainly freeze the cake. To freeze the cake, store it in an airtight container or in a freezer bag. If storing in a freezer bag, freeze the cake first. Once the cake is frozen and the glaze and whipped cream are solid, you can put it in the bag. When you are ready to thaw, remove it from the bag before it thaws in order to keep the topping intact.

How to make Sansa Lemon Cake

Ingredients

• 4 large eggs, separated
• 3/4 C sugar
• 1 tbsp water
• 1/2 C unsalted sweet cream butter, melted
• 3/4 C flour
• 1 3/4 C whole milk
• 2 tsp pure vanilla extract
• 3 tbsp lemon zest
• 1/4 C lemon juice

Lemon Glaze

• 1 C powdered sugar
• 1/4 C lemon juice

Whipped cream

• 1 C heavy whipping cream
• 2 tbsp lemon juice
• 1/4 C powdered sugar

Topping

• Thin lemon slices

Directions

1. Preheat oven to 350 degrees and line a 9×9 baking dish with parchment paper
2. Using a standing mixer, beat the egg whites on medium-high speed until stiff peaks form
3. Move into another bowl
4. In the same mixing bowl, whisk together the egg yolks, sugar and water on medium-high speed until foamy and light in yellow colour, about 5 minutes
5. Mix in the melted butter and vanilla until combined
6. Mix in the lemon juice and lemon zest
7. Gradually mix in the milk
8. Gently fold in the egg whites until smooth and not lumpy
9. Pour the batter into the baking dish
10. Bake in the oven for 65-75 minutes or until firm to the touch
11. Allow to cool completely
12. Using a medium bowl, whisk the powdered sugar and lemon juice until combined and smooth
13. Pour over the cake and allow icing to set
14. Cut the cake into squares
15. Using another bowl and hand mixer, beat the heavy whipping cream, lemon juice and powdered sugar until stiff peaks form
16. Scoop into a piping bag and pipe onto cake squares
17. Top with lemon slices

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