4.8 from 347 votes
Sicilian Whole Lemon Cake
Sicilian Whole Lemon Cake is a moist and fragrant cake incorporating a whole Meyer lemon pureed into the batter, which adds a distinctive, mild citrus flavor and tender crumb texture. The cake combines sugar, eggs, flour, baking powder, butter, and yogurt, baked in a springform pan and topped with a lemon syrup glaze for added brightness and moisture.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 25 mins
Servings:
1
cake
Calories:
2909 kcal
Course:
Cake
Cuisine:
Italian
Ingredients
Cake:
- 3 egg
- 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 yogurt plain, Greek
- 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.
Cup of Yum
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.
Notes
- Meyer lemons provide a milder, less sour citrus flavor; if unavailable, consider increasing sugar slightly to offset sourness.
- Test cake doneness with a skewer to avoid under- or over-baking as baking times can vary.
- Use an 8-inch springform pan lined with parchment for easy removal and clean sides.
- The lemon glaze enhances moistness and adds fresh citrus brightness to the finished cake.
Nutrition Information
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%)
Nutrition Facts
Serving: 1 cake
Amount Per Serving
Calories 2909
% 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.