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Whole Lemon Loaf Cake

Bright citrus flavor wrapped in a soft, comforting slice—this loaf feels like sunshine on a plate. Made with simple pantry staples and one whole lemon, it’s a fuss-free bake that doesn’t ask for perfection.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 whole small lemon thin-skinned, roughly chopped, seeds removed
  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • powdered sugar glaze to finish

Method
 

  1. Blend the chopped whole lemon and sugar in a food processor until smooth.
  2. Beat in the softened butter and eggs until fluffy.
  3. Fold in the all-purpose flour, baking powder, and salt until just combined.
  4. Pour the batter into a greased loaf pan.
  5. Bake at 350°F for 45–50 minutes.
  6. Cool the loaf completely.
  7. Drizzle with powdered sugar glaze to finish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with coffee, tea, or fresh fruit for a simple, comforting treat.