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Whole Lemon Cake

Bright, buttery, and full of sunshine in every bite—this cake brings bold lemon flavor without any fuss. Made with simple pantry staples and one whole lemon, it comes together in a way that feels doable even on your busiest day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 whole lemon washed, roughly chopped, seeds removed
  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 pinch salt
  • 1/2 cup milk
  • 1 cup powdered sugar for glaze
  • 2-3 tbsp fresh lemon juice for glaze

Method
 

  1. Blitz the chopped whole lemon in a blender or food processor until smooth.
  2. Beat the softened butter and sugar together.
  3. Add the eggs one at a time, mixing after each addition.
  4. Mix in the lemon purée.
  5. Fold in the flour, baking powder, salt, and milk until combined.
  6. Pour the batter into a greased loaf pan or round cake tin.
  7. Bake at 350°F for 40–45 minutes.
  8. Cool completely, then drizzle with lemon glaze made from powdered sugar and fresh lemon juice.

Notes

Store the cake in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with coffee, tea, or a scoop of vanilla ice cream for a simple, comforting treat.