There is nothing like using a super easy reliable recipe, changing out one ingredient and it still working just as perfectly taste and texture wise!
It was the case this weekend when I wanted to use up some gorgeous looking lemons from my parents tree, so I decided to play around with my Magical Orange Cake recipe and use Lemons instead, and it was a success. So much so that I am going to try it with a few different sorts of fruits over the summer and see how I get on! I know many have tried this recipe with mandarins and it worked beautifully with those too.
This recipe is so easy that it is just 5 ingredients, one of these being whole lemons, you can easily use 3-4 small ones. But you read right, the entire lemon is used, except for the stalky bit at the top!
The downside was that my lemons had pips, so I had to do a fair bit of slicing and dicing to remove all of them – what I would do next time is work with the lemons over a bowl so that I do not lose any of the lovely juice while taking out pips! But it needs to be done as with this recipe the entire lemon goes in the cake! I was not sure what effect this would have with the lemons bitterness compared with a sweet orange but I can assure you it is lovely, lemony & sweet.
You could serve this cake in a loaf tin also with a lemon glaze over the top, using vanilla icing or as I have done here a subtle lemon icing to lift the flavours even further.
So here is the recipe, a food processer is needed for the blitzing of the lemon but you could easily do this in a blender and transfer the pulp to a bowl if need be.
So enjoy this simple one pot wonder of a cake!
- 2 Medium-Large Lemons, washed & pulped, skin and all! (I remove the green stalk bit , the pips and the hard end pieces of both ends) Or 3-4 small lemons
- 125g Melted Butter
- 1 Cup Sugar
- 2 Medium Eggs
- 1½ Cups Self Raising Flour
- ~~Lemon Icing~~
- 1.5 Cups Icing Sugar
- Juice of 1-2 lemons
- ½ tsp Vanilla
- 1 tsp Butter Melted
- 1-3 TBSP water
- Preheat the oven to 180 Degrees Celsius
- Prepare a cake tin with baking spray - I use my ring tin, but you can easily substitute any 20-25cm tin
- Blitz the washed, quartered lemons NOTE: remove all pips before you add to the food processor and search once blitzed for those you missed. Remove the pips over a bowl to ensure you do not lose any of the juice, fiddly but worth it!
- Add the butter, sugar and eggs to the lemons and combine well
- Add the Self Raising Flour to the mixture and blend until the mixture just comes together
- Pour into the prepared tin and bake for 30-40 minutes - always checking early to ensure it does not overcook. Test with a knife or skewer to ensure the knife comes out clean or the cake springs back to the touch in the centre.
- Remove from the oven to cool for 5-10 minutes
- Remove cake from the tin to a wire rack and cool completely before icing.
- ~~Lemon Icing~~
- In a medium bowl add the Icing Sugar, melted butter, vanilla and juice of one lemon, stir to combine and add a tsp of water at a time until you have the consistency of stiff peanut butter. Taste the icing to see if it is lemony enough for you and add more lemon juice to the mixture if required. If flavour right but not spreadable enough add a few drops of water at a time until you have a lovely smooth spreadable icing.
- Spread the icing over the cooled cake and store in an airtight container.
This recipe results in a light, fluffy delicious cake that I just know will become your favourite go to cake when the citrus is overflowing at your place!
I hope you enjoy this recipe. Please do follow me on Facebook where you can see my recent and old recipes, and also feel free to register your email above right to receive my new recipes as I post them straight to your inbox!
Thanks for stopping by and Happy Baking! 😀