Easy whole lemon cake
Indulge in the zesty delight of our Easy Whole Lemon Cake! This simple yet delicious recipe uses fresh lemon, olive oil, eggs, vanilla extract, sugar, self-raising flour, and baking powder to create a moist and flavorful cake that will brighten up any occasion. Perfect for citrus lovers and baking beginners alike, this cake is sure to become a new favorite. Ready in no time, it's the perfect blend of tangy and sweet!
- 24 May 2024
- Cook time 100 min
- Prep time 20 min
- 10 Servings
- 7 Ingredients
Indulge in the zesty and aromatic flavors of this Easy Whole Lemon Cake. Using an entire lemon, this recipe ensures that every slice is bursting with citrus delight. Perfect for any occasion, this moist and light cake is bound to be a favorite in your baking repertoire. Let's dive in and explore how to make this easy yet delicious cake from scratch.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil or line it with parchment paper.
- Wash the lemon thoroughly. Cut off both ends of the lemon to remove the stem and root ends.
- Slice the lemon into thin rounds, removing any seeds. Place the lemon slices into a food processor or blender and blend until smooth to create a lemon puree.
- In a large mixing bowl, whisk together the lemon puree, olive oil, eggs, vanilla extract, and sugar until well combined. Make sure the mixture is smooth and creamy.
- In a separate bowl, sift together the self-raising flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake light and fluffy.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once fully cooled, you can serve the cake as is, or dust it with powdered sugar for an extra touch of sweetness.
Tips:
- Ensure the lemon is washed thoroughly before use to remove any wax or impurities.
- Use room temperature eggs to help the batter mix more evenly.
- If you prefer a more intense lemon flavor, you can add some lemon zest to the batter.
- Don't overmix the batter to avoid a dense cake; mix just until the ingredients are combined.
- Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Your Easy Whole Lemon Cake is now ready to be enjoyed. With its refreshing lemony flavor and moist texture, it's a perfect treat for any time of the day. Serve it plain or with a dollop of whipped cream, and watch as it quickly disappears. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 1.65g | 4% |
| Sugar 20g | 20% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.07g | 10% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 54mg | 10% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 0.18ug | 0% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.91mg | 8% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 100mg | 3% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 77mg | 5% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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