Whole Lemon Cake
Whole Lemon Cake
Ingredients
- 1 lemon
- 3 eggs
- 140 grams sugar
- 100 ml milk
- 100 ml oil
- 150 grams all purpose flour
- 50 grams cornstarch
- 7 grams baking powder
- as needed vanilla, optional, to taste
Instructions
- 1
Boil the whole lemon in a pot of water for 10 minutes. This step helps to soften the lemon and reduce any bitterness.
⏱️ 10 min
- 2
Carefully remove the boiled lemon from the water and let it cool slightly. Once cool enough to handle, cut the lemon into pieces, removing any large seeds.
⏱️ 5 min
- 3
In a large mixing bowl (or a blender for an easier method), combine the cut lemon pieces, 140 grams of sugar, and 3 eggs. Mix thoroughly until well combined and the lemon is broken down.
⏱️ 5 min
- 4
Add 100 ml of milk and 100 ml of oil to the lemon mixture. Mix again until all ingredients are fully incorporated.
⏱️ 2 min
- 5
Gradually add 150 grams of all purpose flour and 50 grams of cornstarch to the wet ingredients. Mix until the batter is smooth and no lumps of flour remain.
⏱️ 2 min
- 6
Finally, add 7 grams of baking powder to the batter and mix gently until just combined. Be careful not to overmix.
⏱️ 1 min
- 7
If desired, add some vanilla to the batter for enhanced flavor and mix briefly.
⏱️ 1 min
- 8
Pour the cake batter into a prepared pan (greased and floured, or lined with parchment paper).
⏱️ 1 min
- 9
Preheat your oven to 180°C (360°F).
⏱️ 10 min•🌡️ 180
- 10
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Whole Lemon Cake
- 1 lemon
- 3 eggs
- 140 grams sugar
- 100 ml milk
- 100 ml oil
- 150 grams all purpose flour
- 50 grams cornstarch
- 7 grams baking powder
- as needed vanilla, optional, to taste
Instructions
- 1
Boil the whole lemon in a pot of water for 10 minutes. This step helps to soften the lemon and reduce any bitterness.
⏱️ 10 min - 2
Carefully remove the boiled lemon from the water and let it cool slightly. Once cool enough to handle, cut the lemon into pieces, removing any large seeds.
⏱️ 5 min - 3
In a large mixing bowl (or a blender for an easier method), combine the cut lemon pieces, 140 grams of sugar, and 3 eggs. Mix thoroughly until well combined and the lemon is broken down.
⏱️ 5 min - 4
Add 100 ml of milk and 100 ml of oil to the lemon mixture. Mix again until all ingredients are fully incorporated.
⏱️ 2 min - 5
Gradually add 150 grams of all purpose flour and 50 grams of cornstarch to the wet ingredients. Mix until the batter is smooth and no lumps of flour remain.
⏱️ 2 min - 6
Finally, add 7 grams of baking powder to the batter and mix gently until just combined. Be careful not to overmix.
⏱️ 1 min - 7
If desired, add some vanilla to the batter for enhanced flavor and mix briefly.
⏱️ 1 min - 8
Pour the cake batter into a prepared pan (greased and floured, or lined with parchment paper).
⏱️ 1 min - 9
Preheat your oven to 180°C (360°F).
⏱️ 10 min•🌡️ 180 - 10
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 180