Melissa’s Menu: ‘Game of Thrones’ Sansa’s lemon cakes

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This week’s Melissa’s Menu features Sansa Stark’s favorite dessert: delicious, easy-to-make lemon cakes. (Photo via rosannapansino.com)

This week’s Melissa’s Menu features Sansa Stark’s favorite dessert: delicious, easy-to-make lemon cakes. (Photo via rosannapansino.com)

Winter is here, folks! What better way to celebrate the final season of “Game of Thrones” than by kicking back, re-watching last night’s episode and enjoying some “GoT” inspired food? This week’s Melissa’s Menu features Sansa Stark’s favorite dessert: delicious, easy-to-make lemon cakes. Lemon cakes are easily one of the most recognizable foods from the show, first served to Sansa in season three when she meets with the Tyrell family at King’s Landing to discuss King Joffrey and how terrible he is. The recipe is really simple and easy to replicate, and you’ll definitely want a sweet treat to cheer you up after enduring all the sadness of the final season. These lemon cakes are so delicious they’ll leave you feeling like a king or queen on your own iron throne.

Ingredients

1 ¼ cups of all purpose flour

½ cup and 2 tablespoons of sugar

2 eggs and 1 egg yolk

½ cup of melted butter

¼ cup of sour cream

2 teaspoons of baking powder

1 teaspoon of vanilla extract

Pinch of salt

Zest and juice of one lemon

1 cup of water

1 cup of sugar

2 to 3 Meyer lemons

Directions

Slice Meyer lemons into 12 thin circles. In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for five minutes. Remove the slices from the sauce pot and dry overnight on greased parchment paper. Preheat oven to 325 degrees Fahrenheit. Grease a muffin tray and then lay a candied lemon slice in each muffin cup. In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract and sour cream. In a separate bowl, whisk together flour, baking powder and salt. Gently fold in the wet mixture and then fold in melted butter. Scoop about one and a half ounces of batter into each muffin cup. Bake for 12 to 14 minutes. Remove from the oven and immediately flip onto a parchment-lined baking sheet. Allow the cakes to cool for five minutes in the tray and then remove.


Melissa Scrivani is the associate life editor for The Daily Campus. She can be reached via email at melissa.scrivani@uconn.edu.

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