Sticky Lemon Cake

Sticky cake? I know, it doesn't sound that appealing.. the Swedish name is kladdkaka and the original is a chocolate one. A lot like a brownie, but a bit.. stickier.  Anyway, you can make tons of versions (just as brownies can be made into blondies) and this is the latest one I've tried - citronkladdkaka. Essentially a lemon blondie with white chocolate. It's incredibly good! Intensely lemony and the perfect balance between tangy and sweet. I highly recommend serving it with some raspberries and a dollop of whipped cream.

Keeps well in the freezer, too - just defrost in the microwave for a few seconds.

Sticky Lemon Cake 
8 slices

150 g butter, melted
2 lemons (the zest from both and about 50 ml of juice)
200 ml / 180 g sugar
150 ml / 90 g flour
2 tsp vanilla sugar (or 1 tsp vanilla extract)
2 eggs
small handful white chocolate chips (no need to measure, really)

Heat the oven to 175°C.

Place the melted butter in a bowl. Add the lemon zest and lemon juice, sugar, flour, vanilla and eggs. Stir carefully until it's just blended, then add in the white chocolate.

Pour into a lined springform tin - mine is 20 cm. Bake for about 15 minutes, check to make sure it's pretty much set. It's fine if it's still a little wobbly but it should not be completely runny at this point.

Cool completely before eating. It's actually the best after a few hours in the fridge.