It’s that time of year again, everyone. Summer may be right around the corner, but winter is definitely coming my friends! Those of you familiar with the popular Game of Thrones show (or books) will know all about lemon cakes, which are constantly referred to as Sansa Stark’s favorite treat.
These cakes hail from Tom Colicchio who created them for a 2011 Game of Thrones food truck pop up. The cake is light, springy, and filled with refreshing lemon flavor and cooking it in a water bath turns the bottom (which turns into the top) becomes a smooth, tangy custard.
These cakes are adorable and can be turned out onto a plate to look fancy or simply eaten with a spoon out of their baking dishes!Make them ahead of time and serve them as a stress-free dessert while you watch Game of Thrones this Sunday!
I’m not sure if these are the same lemon cakes Sansa eats, but I am sure that she would definitely devour them!
- 6 four-oz. ramekins (I used these adorable mason jars )
- 1 9-by-13-inch baking dish
- Butter and sugar, for the ramekins
- 2 medium lemons, zested and juiced
- 2/3 cup buttermilk, room temperature
- 2 large eggs, separated, at room temperature
- 3 tablespoons + 1 teaspoon all-purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon salt
- Preheat the oven to 300F degrees. Rub the inside of the ramekins with butter and pour a teaspoon of sugar into each, tipping the ramekin around to cover all the sides. While preparing the recipe, put a saucepan of water over medium heat until steaming.
- Zest both lemons using a microplane grater. Juice both lemons into a small container (you will probably have more juice than you need).
- In a small bowl, sift together flour, salt, and sugar; set aside.
- In a medium bowl, whisk together the buttermilk, egg yolks, lemon zest, and 2 1/2 tablespoons lemon juice, whisking to combine.
- Add the flour mixture and whisk until smooth; set aside.
- In a separate bowl, beat egg whites with an electric beater until soft peaks form. Carefully fold the egg whites into the lemon batter in two additions.
- Evenly divide the batter between the six ramekins, and place each into the 9 by 13 baking dish with space in between.
- Very carefully fill the baking dish with water until the water line reaches halfway up the sides of the ramekins and cover the pan tightly with foil.
- Carefully transfer the pan to the oven and bake until the cakes are almost firm (about 25 minutes).
- Remove foil and bake until the cakes are golden, soft, and springy (about 15 minutes longer).
- Use tongs to remove the ramekins from the pan and cool slightly before serving.
* If you're worried about transferring a water-filled pan to the oven, you can also pull your oven rack out a bit, place the 9 by 13 dish on it, and then add the water and cover with foil.
* You can serve these warm or chilled. You can also make them in advance, chill them, and then reheat them gently in the microwave (50% power for about 15-30 seconds).
* The unmold much sturdier if they are chilled prior to unmolding.
* If you have a hard time removing the cakes from the ramekin, just run a knife around the edge of the dish to loosen it.
* You can also serve these still in the ramekins with a spoon (so the custard is at the bottom of the dessert instead of the top).