Whole Lemon Cake
Bright citrus cake with lemon glaze
This Whole Lemon Cake blends a briefly boiled lemon directly into the batter for a bright citrus flavor and soft, moist crumb, finished with a simple lemon glaze.
Equipment
Ingredients
Cake
lemon (whole)
1 piece
sugar
170 g
vanilla sugar
10 g
salt
1 pinch
vegetable oil
60 ml
milk
50 ml
egg
3 piece
flour
250 g
baking powder
10 g
Lemon Glaze
powdered sugar
2 tbsp
lemon juice
1 tbsp
Instructions
Boil the lemon
Boil the whole lemon for 5 minutes to soften and remove bitterness.
Prepare the lemon
Remove the lemon from the water, cut it open, and remove the seeds.
Blend wet ingredients
Add the lemon, sugar, vanilla sugar, salt, eggs, milk, and vegetable oil to a bowl and blend until smooth.
Add dry ingredients
Add the flour and baking powder and mix until combined.
Prepare for baking
Pour the batter into a baking mold.
Bake the cake
Bake at 160°C for 1 hour.
Cool the cake
Let the cake cool completely.
Prepare the glaze
Mix the powdered sugar with the lemon juice.
Glaze the cake
Drizzle the glaze over the cooled cake.
Original recipe
Storage
Store in airtight container. Glaze may become slightly sticky in fridge.
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