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Easy whole lemon cake
Easy whole lemon cake
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Indulgent whole lemon cake with zesty syrup and creamy topping, perfect with tea.
Ingredients:
  • 2 lemons, washed
  • 170.63 gm light olive oil
  • 4.40 gm vanilla extract
  • 430.00 gm caster sugar
  • 249.00 gm self-raising flour
  • 2.00 gm baking powder
  • Double cream, to serve
  • 1 lemon, thinly sliced
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 22cm baba pan.
  • In a saucepan, add lemons and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook for 50 minutes until softened. Drain and let cool for 20 minutes. Chop lemons, removing seeds.
  • Start by placing a lemon in a food processor and pulsing it until it becomes a pulp. Next, pour in oil, eggs, and vanilla and blend for 2 minutes until the mixture is smooth. Gradually add sugar and continue to blend until well combined. Then mix in flour and baking powder until just incorporated. Pour the batter into a prepared pan, level the top, and bake for 50 minutes, or until a skewer comes out clean when inserted into the center of the cake. Let the cake cool in the pan for 15 minutes, then transfer it onto a wire rack to cool completely.
  • To create the lemon syrup, combine 1 cup water and caster sugar in a medium frying pan. Stir over low heat until the sugar dissolves. Increase the heat to medium-high, bring to a simmer, and add lemon slices. Simmer for 5 to 6 minutes until the syrup slightly thickens and the lemon turns translucent. Let it cool for 15 minutes before using.
  • 1. Arrange lemon slices on the cake, then generously drizzle it with warm syrup. Top it off with a lemon garnish and serve with a dollop of cream on the side.

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