Make the Whole Lemon Cake:

Cup of Yum
1. Preheat oven to 350°F (175°C).
2. 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.
3. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
4. 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.
5. In a food processor, process the whole lemon until it is almost pureed.
6. Add this lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
7. 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:

1. 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.
2. Yes, it’s hard to wait, but the moist lemon cake will cut more easily if it’s cool first. 
3. Garnish with a twist of lemon or a few lemon slices, or just serve plain.