Prep time: 15 mins | Cook time: 1 hr | Additional time: 10 mins | Total time: 1 hr 25 mins | Yield: 1 CAKE
This is a crowd-pleasing dessert. Super moist, flavorful cake made with an entire lemon, peel, juice, and pulp. Everyone will be raving about this amazing lemony Sicilian Whole Lemon Cake, so make sure not to miss it for the world!
Ingredients
Cake:
3 Eggs
1 1/2 cups (300 grams) sugar
1 3/4 cups (275 grams) all-purpose flour
2 1/2 teaspoons baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
1/3 cup (100 grams) butter, softened
1/3 cup (100 grams) plain Greek yoghurt
1 large organic Meyer lemon, about (300 grams), washed and cut into pieces (with the rind, but remove the seeds)
(if using baking powder, add 1/2 tsp vanilla extract)
Glaze:
1 ounce of lemon juice
1-ounce water
a little less than 3 tablespoons (35g) sugar
How to make Sicilian Whole Lemon Cake
To Make the Whole Lemon Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Using oil or butter, grease an 8-inch Springform pan and line with parchment paper. Grease the paper, too.
Step 3: In a large bowl, add the sugar and eggs. Using a mixer, beat until light and fluffy.
Step 4: After sifting the flour and baking powder, add them to the mixture in the bowl a little at a time with the softened butter. Mix until thoroughly blended. Add the yoghurt and vanilla if using. Stir to combine.
Step 5: Blend the whole lemon in a food processor until it is almost pureed. To the cake mixture, add the pureed lemon. Stir well until evenly incorporated. Then, into the prepared tin, transfer the batter.
Step 6: Place in the preheated oven and bake for about 50 to 60 minutes until a toothpick or skewer inserted in the centre of the cake comes out clean. Remove from the oven when done and let the cake cool for at least 15 minutes before removing the sides of the springform pan.
To Make the Lemon Glaze:
Step 7: Melt the sugar in the lemon juice and water. Let it simmer for a couple of minutes until the liquid has a syrupy consistency. On top of the cake, spoon and brush the glaze. Let the glaze cool completely before slicing the cake.
Step 8: To serve, slice, and garnish with a twist or a couple of slices of lemon. Or just enjoy the cake plain.
Note:
For the best result, only use Meyer lemon as it is less sour compared to Eureka. I would not recommend making this cake using other lemons as they are much thicker and more bitter.
Nutrition Facts:
YIELD: 12, SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 90 | TOTAL FAT: 1g | SATURATED FAT: 0g | TRANS FAT: 0g | UNSATURATED FAT: 1g | CHOLESTEROL: 47mg | SODIUM: 122mg | CARBOHYDRATES: 15g | FIBER: 1g | SUGAR: 0g | PROTEIN: 4g
Ingredients
- Cake:
- 3 Eggs
- 1 1/2 cups (300 grams) sugar
- 1 3/4 cups (275 grams) all-purpose flour
- 2 1/2 teaspoons baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
- 1/3 cup (100 grams) butter, softened
- 1/3 cup (100 grams) plain Greek yoghurt
- 1 large organic Meyer lemon, about (300 grams), washed and cut into pieces (with the rind, but remove the seeds)
- (if using baking powder, add 1/2 tsp vanilla extract)
- Glaze:
- 1 ounce of lemon juice
- 1-ounce water
- a little less than 3 tablespoons (35g) sugar
Instructions
To Make the Whole Lemon Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Using oil or butter, grease an 8-inch Springform pan and line with parchment paper. Grease the paper, too.
Step 3: In a large bowl, add the sugar and eggs. Using a mixer, beat until light and fluffy.
Step 4: After sifting the flour and baking powder, add them to the mixture in the bowl a little at a time with the softened butter. Mix until thoroughly blended. Add the yoghurt and vanilla if using. Stir to combine.
Step 5: Blend the whole lemon in a food processor until it is almost pureed. To the cake mixture, add the pureed lemon. Stir well until evenly incorporated. Then, into the prepared tin, transfer the batter.
Step 6: Place in the preheated oven and bake for about 50 to 60 minutes until a toothpick or skewer inserted in the centre of the cake comes out clean. Remove from the oven when done and let the cake cool for at least 15 minutes before removing the sides of the springform pan.
To Make the Lemon Glaze:
Step 7: Melt the sugar in the lemon juice and water. Let it simmer for a couple of minutes until the liquid has a syrupy consistency. On top of the cake, spoon and brush the glaze. Let the glaze cool completely before slicing the cake.
Step 8: To serve, slice, and garnish with a twist or a couple of slices of lemon. Or just enjoy the cake plain.
Notes
For the best result, only use Meyer lemon as it is less sour compared to Eureka. I would not recommend making this cake using other lemons as they are much thicker and more bitter.
