Lemon Cake
Lemon Cake
Ingredients
- 1 lemon
- 170 g sugar
- 10 g vanilla sugar
- a pinch salt
- 60 ml vegetable oil
- 50 ml milk
- 3 eggs
- 250 g flour
- 10 g baking powder
For the Glaze
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
Instructions
- 1
Boil the whole lemon in water for 5 minutes.
⏱️ 5 min
- 2
Remove the lemon from the boiling water and let it cool slightly.
⏱️ 2 min
- 3
Once cooled enough to handle, cut the boiled lemon into pieces and carefully remove any seeds.
⏱️ 3 min
- 4
In a large bowl, combine the cut lemon pieces, 170 g sugar, 10 g vanilla sugar, a pinch of salt, 3 eggs, 50 ml milk, and 60 ml vegetable oil.
⏱️ 5 min
- 5
Using an immersion blender, blend the mixture until it is completely smooth and no lemon chunks remain.
⏱️ 3 min
- 6
Add 250 g flour and 10 g baking powder to the smooth mixture.
⏱️ 1 min
- 7
Mix the batter thoroughly with a whisk until all ingredients are well combined and the batter is smooth.
⏱️ 2 min
- 8
Pour the prepared batter into a mold (a loaf pan lined with parchment paper is recommended).
⏱️ 1 min
- 9
Preheat your oven to 160°C (325°F).
⏱️ 10 min•🌡️ 160
- 10
Bake the cake in the preheated oven for 1 hour, or until a wooden skewer inserted into the center comes out clean.
⏱️ 60 min•🌡️ 160
- 11
Once baked, remove the cake from the oven and let it cool completely in the mold on a wire rack. This can take about 1 hour.
⏱️ 60 min
- 12
After cooling, carefully remove the cake from the mold.
⏱️ 1 min
- 13
Prepare the glaze by mixing 2 tablespoons powdered sugar with 1 tablespoon lemon juice in a small bowl until smooth.
⏱️ 2 min
- 14
Drizzle the prepared glaze evenly over the cooled lemon cake.
⏱️ 1 min
- 15
Optionally, grate fresh lemon zest over the glazed cake for extra flavor and garnish.
⏱️ 1 min
- 16
Slice the lemon cake and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Cake
- 1 lemon
- 170 g sugar
- 10 g vanilla sugar
- a pinch salt
- 60 ml vegetable oil
- 50 ml milk
- 3 eggs
- 250 g flour
- 10 g baking powder
For the Glaze
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
Instructions
- 1
Boil the whole lemon in water for 5 minutes.
⏱️ 5 min - 2
Remove the lemon from the boiling water and let it cool slightly.
⏱️ 2 min - 3
Once cooled enough to handle, cut the boiled lemon into pieces and carefully remove any seeds.
⏱️ 3 min - 4
In a large bowl, combine the cut lemon pieces, 170 g sugar, 10 g vanilla sugar, a pinch of salt, 3 eggs, 50 ml milk, and 60 ml vegetable oil.
⏱️ 5 min - 5
Using an immersion blender, blend the mixture until it is completely smooth and no lemon chunks remain.
⏱️ 3 min - 6
Add 250 g flour and 10 g baking powder to the smooth mixture.
⏱️ 1 min - 7
Mix the batter thoroughly with a whisk until all ingredients are well combined and the batter is smooth.
⏱️ 2 min - 8
Pour the prepared batter into a mold (a loaf pan lined with parchment paper is recommended).
⏱️ 1 min - 9
Preheat your oven to 160°C (325°F).
⏱️ 10 min•🌡️ 160 - 10
Bake the cake in the preheated oven for 1 hour, or until a wooden skewer inserted into the center comes out clean.
⏱️ 60 min•🌡️ 160 - 11
Once baked, remove the cake from the oven and let it cool completely in the mold on a wire rack. This can take about 1 hour.
⏱️ 60 min - 12
After cooling, carefully remove the cake from the mold.
⏱️ 1 min - 13
Prepare the glaze by mixing 2 tablespoons powdered sugar with 1 tablespoon lemon juice in a small bowl until smooth.
⏱️ 2 min - 14
Drizzle the prepared glaze evenly over the cooled lemon cake.
⏱️ 1 min - 15
Optionally, grate fresh lemon zest over the glazed cake for extra flavor and garnish.
⏱️ 1 min - 16
Slice the lemon cake and serve.
⏱️ 1 min