Lemon Muesli Cake Recipe

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Lemon Muesli Cake Recipe

This recipe was created by Ilene Sterns. Ilene won our Domestic Goddess baking contest back in 2009 with her take on a lemon drizzle cake. We just had to share it with you as it is simply delicious!  Jordans Nut and Seed Muesli is ground down to a powder, mixed with butter, sugar, lemon and eggs, and baked in the oven. Then a syrup of sugar and lemon juice is poured on top to make this lemon cake a sweet afternoon treat that’ll have you coming back for more.

Ingredients

  • 4 cups Jordans Supreme Muesli or Jordans Organic Muesli
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • 3 eggs, beaten
  • 1 tsp baking powder
  • 4 lemons
  • 6+ tbsp brown sugar
  • Greek yogurt, lightly sweetened with honey (if your sweet tooth insists), optional

PREP TIME: 35 MIN

LEVEL: Easy

COOKING TIME: 45 MIN

SERVES: 8

Directions

  • Preheat the oven to 350°F (180°C). Grease and line a round 20cm (8 inch) loose-based cake pan.
  • Whizz the muesli in a food processor until finely ground. Think of the texture of ground almonds, so keep processing in short bursts until it reaches that consistency.
  • Cream the butter and sugar in a large bowl until light and fluffy. Gradually add the eggs, beating well between each addition. Stir in the ground muesli and baking powder, and then add the grated zest from 1 lemon and the juice of half a lemon. Get your muscles going and mix well, then spoon into the prepared tin, levelling the surface.
  • Bake on the middle shelf of the oven for 45-50 minutes. Check the lemon muesli cake after 45 minutes - you'll know it's ready when a fork comes out clean.
  • While the lemon cake is baking, grate the rind from 2 lemons and extract the juice from the remaining 3 1/2 lemons. Place the lemon rind and juice in a small saucepan with the 6 tablespoons of sugar. Stir to combine and then heat over low heat until the sugar has dissolved into an aromatic lemon syrup. Mmmmmm.
  • When the lemon muesli cake is done, remove it from the oven and prick it all over with a fork, then spoon the lemon syrup over the hot cake. (It seems like a lot of syrup, but it will all soak in). Leave the cake to cool in the cake pan, then remove it and serve yourself a slice; you've earned it. You can wrap the rest in foil or put it in an airtight tin to save for later.
Cook's Tips: You can serve the muesli cake straight out of the pan, but it is also lovely warmed up. Try serving this lemon cake recipe with a dollop of whipped cream or thick Greek yogurt.