Sicilian Whole Lemon Cake
User Reviews
4.8
612 reviews
Excellent
Sicilian Whole Lemon Cake
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A moist and dense cake make with an entire lemon.
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Ingredients
Cake:
- 3 eggs
- 1 ½ cup sugar
- 1 ¾ cup all purpose flour
- 2 ½ tsp baking powder or 1 packet Italian Pane Degli Angeli vanilla baking powder
- ⅓ cup butter softened
- ⅓ cup plain greek yogurt
- 1 large Meyer lemon organic, washed and cut into pieces (with the rind, but remove the seeds)
- ½ tsp vanilla extract ONLY if using plain baking powder
Glaze:
- 1 oz lemon juice
- 1 oz water
- 2 ⅞ Tbsp sugar (a little less than 3 Tbsp)
Instructions
Make the Whole Lemon Cake:
- Preheat oven to 350°F (175°C).
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt and the vanilla, if using.
- In a food processor, process the whole lemon until it is almost pureed.
- Add this lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the whole lemon cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the Lemon Glaze:
- Prepare the glaze by melting the sugar in the lemon juice and water, and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting.
- Yes, it’s hard to wait, but the moist lemon cake will cut more easily if it’s cool first.
- Garnish with a twist of lemon or a few lemon slices, or just serve plain.
Equipments used:
Notes
- NB: I use Meyer lemons which are much less sour than Eureka. I would recommend using a little more sugar if you don't have Meyer lemons.
Nutrition Information
Show Details
Serving
1cake
Calories
2909kcal
(145%)
Carbohydrates
512g
(171%)
Protein
49g
(98%)
Fat
79g
(122%)
Saturated Fat
44g
(220%)
Polyunsaturated Fat
6g
Monounsaturated Fat
22g
Trans Fat
3g
Cholesterol
724mg
(241%)
Sodium
1794mg
(75%)
Potassium
640mg
(18%)
Fiber
6g
(24%)
Sugar
339g
(678%)
Vitamin A
2712IU
(54%)
Vitamin C
28mg
(31%)
Calcium
805mg
(81%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 1cake
Amount Per Serving
Calories 2909 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 2909kcal | 145% |
| Carbohydrates | 512g | 171% |
| Protein | 49g | 98% |
| Fat | 79g | 122% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 3g | 150% |
| Cholesterol | 724mg | 241% |
| Sodium | 1794mg | 75% |
| Potassium | 640mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 339g | 678% |
| Vitamin A | 2712IU | 54% |
| Vitamin C | 28mg | 31% |
| Calcium | 805mg | 81% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
612 reviews
Excellent
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