Whole lemon cake

250 g melted butter 300 g sugar 4 eggs 2 small unwaxed lemons (or 1 large) 300 g all-purpose flour 2 tsp baking powder ½ tsp baking soda

For the glaze:

150 g powdered sugar 50 ml lemon juice (or as needed for a thick glaze) Zest from ½ lemon

Cut the lemons into chunks, remove the seeds, and blend them in a food processor with the sugar until smooth.

Add the eggs and melted butter and blend again.

Sift the flour with the baking powder and baking soda, and gently fold it into the mixture until just combined.

Pour the batter into a greased cake pan.

Bake in a preheated oven at 180°C (350°F) for 55–60 minutes, until a knife inserted comes out clean.

Let the cake cool completely before glazing.

In a small bowl, mix the powdered sugar with the lemon juice until a thick glaze forms.

Spread the glaze over the cooled cake and sprinkle with lemon zest.

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Whole lemon cake

Servings

Preperation

Cooking

Waiting

For the glaze:

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