Recipe adapted from taste.com.au

Easy whole lemon cake

Name: Easy whole lemon cake
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 10
Ingredients: 2 lemons, washed; 170.63 gm light olive oil; 3 eggs; 4.40 gm vanilla extract; 430.00 gm caster sugar; 249.00 gm self-raising flour; 2.00 gm baking powder; Double cream, to serve; 1 lemon, thinly sliced

(0)

servings

10

prep time

20m

cook time

1h 40m

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Drizzled with homemade lemon syrup and served with a dollop of cream, this easy whole lemon cake is a must for your afternoon cuppa.

9 Ingredients

5 Method Steps

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 22cm (top) baba pan.

Step 2

Place lemons in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium, Cook for 50 minutes or until softened. Drain. Cool 20 minutes. Chop lemons, discarding seeds.

Step 3

Place lemon in a food processor. Process to a pulp. Add oil, eggs and vanilla. Process for 2 minutes or until smooth. Add sugar. Process to combine. Add flour and baking powder. Process until just combined. Pour into prepared pan. Level top. Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean. Cool in pan 15 minutes. Turn out onto a wire rack to cool.

Step 4

To make the lemon syrup, place 1 cup water and caster sugar in a medium frying pan. Stir over low heat until sugar dissolves. Increase heat to medium-high. Bring to a simmer. Add lemon slices. Cook for 5 to 6 minutes or until syrup thickens slightly and lemon is translucent. Cool 15 minutes.