Rich Lemon Cake (Made with Whole Boiled Lemon)
An incredibly moist, fragrant lemon loaf cake using a unique Mediterranean technique: boiling and blending a whole lemon (peel included) directly into the batter.
Equipment
- Loaf Pan (35x15 cm)
- Blender or Food Processor (for pureeing the lemon)
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Sifter
- Silicone Spatula
Ingredients
Lemon Puree
- 1 large Lemon (boiled for 6 minutes, sliced, and seeded)
Batter Base
- 3 large Eggs (at room temperature)
- 180 g Granulated Sugar 1 cup
- 7 bsp Vegetable Oil 70 ml
- 5 tbsp Milk 50 ml
Dry Ingredients & Add-ins
- 250 g All-Purpose Flour 2 cups
- 10 g Baking Powder 1 packet
- 1 small cup Mixed Dried Fruit (optional)
- 1 tsp Butter (specifically for greasing the pan)
Instructions
- Place the whole lemon in a small pot of water. Bring to a boil and simmer for 6 minutes to soften the rind and remove bitterness.
- Remove the lemon, let it cool slightly, then slice it open. Carefully remove all seeds (this is crucial to avoid bitterness).
- Preheat your oven to 160°C (325°F) and grease your 35x15 cm loaf pan with 1 teaspoon of butter.
- Put the deseeded lemon slices into a blender or food processor. Blend until you get a completely smooth, creamy lemon paste.
- In a large mixing bowl, whisk the eggs and sugar together until the mixture is pale and frothy.
- Pour in the milk and vegetable oil, and whisk to combine. Add the blended lemon puree and stir well.
- Sift in the flour and baking powder. Using a spatula, fold the ingredients together gently until just combined (do not overmix).
- Gently fold in the mixed dried fruit.
- Pour the batter into the greased loaf pan. Bake for 30 to 35 minutes at 160°C (325°F). Check with a toothpick; it should come out clean. Let cool before slicing.
Notes
Baker's Tips for the Perfect Loaf
- Seed Warning: Double-check that every single seed is removed from the lemon before blending. Even one seed will make the cake taste bitter.
- Room Temp Ingredients: Ensure your eggs and milk are at room temperature to prevent the batter from curdling.
- Storage: Keep wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.