Lemon cakes are a popular dish eaten by the upperclass folk of Westeros, being especially popular in King’s Landing.
Sansa herself frequently enjoys them during her time there and is offered them by her handmaiden, Shae, alongside pigeon pie, right after her wedding.
The batter itself is very sweet and can be baked into a large cake or cupcakes. Made with tangy ingredients such as lemon and buttermilk, I can certainly see why this dessert is Sansa’s favorite.
Whip together the wet ingredients with the sugar until light and frothy, then add the lemon zest.
Slowly add in the flour until a thick batter forms. Take care not to over beat the cupcake batter, otherwise you’ll risk removing all the air from the batter. Gently fold in the flour until just incorporated. If desired, use flood coloring to color a few tablespoons of batter to make designs in the bottoms of the cupcakes, for a little surprise on the bottom of each. I made little purple flowers with green stems.
Pour the batter in 1/3 cup amounts into a buttered and floured cupcake tin. Bake until a toothpick inserted in the center of the cupcake comes out clean – about 25-35 minutes. The cupcakes should be golden brown and just starting to crack across the top.
While the cupcakes cool, whisk together the remaining lemon juice, heavy cream, and powdered sugar until a thick glaze forms. Drizzle or pipe the glaze across the tops of each cupcake.
Top each cupcake with a thin, fresh slice of lemon. Serve to your lady in the gardens by the sea, just take care not to wear too much purple to the wedding…
Sansa’s Lemon Cakes | Game of Thrones Inspired Recipes
- Preheat the oven to 350°F. In a large bowl, whisk together the sugar, buttermilk, butter, vanilla, and the juice of one lemon (about 3 tablespoons) until light and frothy. Stir in the eggs, one at a time.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Slowly fold the flour into the wet ingredients until just combined. The batter should be thick, but still fairly fluffy.
- Butter and flour dust your desired baking tin. Pour the batter so that it fills each liner about 3/4 of the way full. Bake for 25-35 minutes if using cupcake tins or 35-45 minutes if using a cake tin. Bake until a toothpick inserted in the center of the cake comes out clean and the tops and sides of the cake is browned and slightly pulling away from the edges of the pan.
- Cool the cake completely. When the cake is cooled, whisk together the remaining lemon juice, heavy cream and powdered sugar until a thick glaze forms. Spread or drizzle the glaze across the tops of the cakes. Serve room temperature or chilled. Enjoy!