Lemon Sticky Cake

lemon sticky cake with sliced strawberries
Lemon Sticky Cake

Lemon Sticky Cake – THM S

I remember those poke cakes that my grandmother used to make with a cake mix and brightly colored jello. They certainly were fun and colorful but not very healthy. This lemon sticky poke cake is low carb, gluten free, fun and easy to make. It can be cooked in the Instant Pot or traditionally baked the oven. It has a very unique texture and an incredible lemon flavor.

When cooking in the Instant Pot use a 7 x 3 inch pan cake pan. I tried out my new Instant Pot brand Silicone Springform Pan. If you are going to bake the traditional way, in the oven, use a round 8 inch cake pan.

lemon sticky cake in pan
Cooked Lemon Sticky Cake

This recipe needs a full 6 tablespoons of lemon juice. If your lemons are small please plan ahead because it may take 3 – 4 small lemons to provide an adequate amount of juice.

To serve just garnish with a strawberries and a dollop of whipped cream if desired.

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Cake Ingredients

2 large organic lemons
12 tbsp unsalted butter, room temperature
4 tablespoons plus 2 tsp of THM Gentle Sweet
2 large eggs, room temperature
1 egg yolk, room temperature
1 1/3 cups almond flour (almond meal)
½ cup THM Oat Fiber
2 tsp aluminum free baking powder
1 1/3 cups 0% Greek yogurt, room temperature

Lemon Syrup Ingredients

4 tablespoons lemon juice
3 tablespoons plus 1 tsp THM Gentle Sweet

Our Favorite Tools and Items

Here are some of the tools and items that we used for this recipe.

Instant Pot Instructions

  1. Place trivet and 1 ½ cups of water in the Instant Pot. If you do not have a long handled trivet you will need to make an aluminum foil sling for lowering and removing your cake pan.
  2. Butter a 7 x 3 cake pan, or the Instant Pot Silicone Springform Pan. Line the bottom with a round of parchment paper.
  3. Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Divide lemon juice, 4 tablespoons are reserved for the lemon syrup and 2 tablespoons are used for the cake.
  4. Cream together the butter, 4 tablespoons plus 2 teaspoons THM Gentle Sweet and 2 teaspoons of lemon zest in a large mixing bowl until light and creamy. Beat in the room temperature eggs and egg yolk, one at a time.
  5. Whisk the almond flour, oat fiber and the baking powder together to eliminate any lumps.
  6. Stir 2 tablespoons of lemon juice into the yogurt.
  7. Mix the dry ingredients into the butter mixture, alternating with the yogurt and lemon juice mixture.
  8. Spread in the pan.  Cover tightly with foil or use a silicone pan cover. Lower into the Instant Pot using the long handled trivet or aluminum foil sling.
  9. Use [Manual] setting, set time to 35 minutes. NPR (natural pressure release for 15 minutes. Hit [Cancel], remove pan from the liner.  Dab any water from the top of the silicone cover or foil before removing from the pan.
  10. Meanwhile, stir 3 tablespoons plus 1 tsp of THM Gentle Sweet and 4 tablespoons lemon juice in a saucepan over low heat to dissolve the sweetener. Cool.
  11. Transfer the cake pan to a wire rack. Pierce or poke holes all over the cake while it is still in the pan with a bamboo skewer or wooden tooth pick. Really dot your cake with holes then drizzle the syrup on top. Cool for 30 minutes in the pan. Invert onto the rack, remove the pan, peel off the paper, and cool completely. The bottom smooth surface of the cake becomes the top.  Refrigerate leftovers.

Oven directions

  1. Preheat the oven to 325°F. Butter an 8 in cake pan. Line the bottom with a round of parchment paper.
  2. Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Divide lemon juice, 4 tablespoons are reserved for the lemon syrup and 2 tablespoons are used for the cake.
  3. Cream together the butter and 4 tablespoons plus 2 teaspoons THM Gentle Sweet a large mixing bowl until light and fluffy. Beat in the room temperature eggs and egg yolk, one at a time.
  4. Whisk the almond flour, oat fiber and the baking powder together to eliminate any lumps.
  5. Stir 2 tablespoons of lemon juice into the yogurt.
  6. Mix the dry ingredients into the butter mixture, alternating with the yogurt and lemon juice mixture.
  7. Spread in the pan. Bake for 30 minutes, or until the center springs back when pressed.
  8. Meanwhile, combine and stir 3 tablespoons plus 1 tsp of THM Gentle Sweet  and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sweetener. Cool.
  9. Transfer the cake to a wire rack. Pierce or poke holes all over the cake with a bamboo skewer or wooden tooth pick. Really dot your cake with holes, then drizzle the syrup on top. Cool for 30 minutes. Invert onto the rack, remove the pan, peel off the paper, and cool completely. Refrigerate leftovers.
Lemon Sticky Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
Lemon Syrup Ingredients
  • ¼ cup lemon juice
  • 3⅓ tablespoons THM Gentle Sweet
Cake Ingredients
  • 2 lemons (large, organic)
  • ¾ cup butter (softened to room tewmperature)
  • ¼ cup THM Gentle Sweet
  • 2 eggs (large, room temperature)
  • 1⅓ cups almond meal
  • ½ cup THM Oat Fiber
  • 2 teaspoons baking powder
  • 1⅓ cups fat free Greek yogurt (room temperature)
Instructions
Instant Pot Instructions:
  1. Place trivet and 1 ½ cups of water in the Instant Pot. If you do not have a long handled trivet you will need to make an aluminum foil sling for lowering and removing your cake pan.
  2. Butter a 7 x 3 cake pan, or the Instant Pot Silicone Springform Pan. Line the bottom with a round of parchment paper.
  3. Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Divide lemon juice, 4 tablespoons are reserved for the lemon syrup and 2 tablespoons are used for the cake.
  4. Cream together the butter, 4 tablespoons plus 2 teaspoons THM Gentle Sweet and 2 teaspoons of lemon zest in a large mixing bowl until light and creamy. Beat in the room temperature eggs and egg yolk, one at a time.
  5. Whisk the almond flour, oat fiber and the baking powder together to eliminate any lumps.
  6. Stir 2 tablespoons of lemon juice into the yogurt.
  7. Mix the dry ingredients into the butter mixture, alternating with the yogurt and lemon juice mixture.
  8. Spread in the pan. Cover tightly with foil or use a silicone pan cover. Lower into the Instant Pot using the long handled trivet or aluminum foil sling.
  9. Use [Manual] setting, set time to 35 minutes. NPR (natural pressure release for 15 minutes. Hit [Cancel], remove pan from the liner. Dab any water from the top of the silicone cover or foil before removing from the pan.
  10. Meanwhile, stir 3 tablespoons plus 1 tsp of THM Gentle Sweet and 4 tablespoons lemon juice in a saucepan over low heat to dissolve the sweetener. Cool.
  11. Transfer the cake pan to a wire rack. Pierce or poke holes all over the cake while it is still in the pan with a bamboo skewer or wooden tooth pick. Really dot your cake with holes then drizzle the syrup on top. Cool for 30 minutes in the pan. Invert onto the rack, remove the pan, peel off the paper, and cool completely. The bottom smooth surface of the cake becomes the top. Refrigerate leftovers.
Oven Directions:
  1. Preheat the oven to 325°F. Butter an 8 in cake pan. Line the bottom with a round of parchment paper.
  2. Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Divide lemon juice, 4 tablespoons are reserved for the lemon syrup and 2 tablespoons are used for the cake.
  3. Cream together the butter and 4 tablespoons plus 2 teaspoons THM Gentle Sweet a large mixing bowl until light and fluffy. Beat in the room temperature eggs and egg yolk, one at a time.
  4. Whisk the almond flour, oat fiber and the baking powder together to eliminate any lumps.
  5. Stir 2 tablespoons of lemon juice into the yogurt.
  6. Mix the dry ingredients into the butter mixture, alternating with the yogurt and lemon juice mixture.
  7. Spread in the pan. Bake for 30 minutes, or until the center springs back when pressed.
  8. Meanwhile, combine and stir 3 tablespoons plus 1 tsp of THM Gentle Sweet and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sweetener. Cool.
  9. Transfer the cake to a wire rack. Pierce or poke holes all over the cake with a bamboo skewer or wooden tooth pick. Really dot your cake with holes, then drizzle the syrup on top. Cool for 30 minutes. Invert onto the rack, remove the pan, peel off the paper, and cool completely. Refrigerate leftovers.
Nutrition Information
Calories: 193 Fat: 15g Carbohydrates: 12g Sodium: 226mg Fiber: 4g Protein: 10g Cholesterol: 67mg

2 comments

    1. Hi Sue! No, I haven't tried making this with baking blend. It would probably change the texture a bit. If you want to give it a try I would start with 3/4 of a cup. Then add 1 to 2 tablespoons as needed.

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