Lemon Cake by @aliterdulcia

1h
Easy

10 servings

🍋

150 g

Lemon

🍬

180 g

Sugar

🌻

70 ml

Sunflower Oil

🥛

50 ml

Whole Milk

🥚

150 g

Eggs

🌾

350 g

Flour

🧁

10 g

Baking Powder

🧂

0.5 g

Salt

🍚

Icing Sugar

🍋

22 ml

Lemon Juice

Preparation Steps

  1. Step 1/17

    Preheat the oven to 180°C / 350°F with top and bottom heat.

  2. Step 2/17

    Put the whole lemon in a saucepan and cover it with water.

    lemon
    🍲saucepan

  3. Step 3/17

    Boil the lemon for 6 minutes, then drain it in a colander.

    lemon
    🍲saucepan
    🫗colander

  4. Step 4/17

    Cut the boiled lemon and remove all seeds.

    lemon
    🔪knife
    🪵cutting board

  5. Step 5/17

    Blend the seedless boiled lemon with 180 g granulated sugar and 70 ml sunflower oil until smooth.

    lemon
    granulated sugar
    sunflower oil

  6. Step 6/17

    Add 50 ml whole milk and the 3 large eggs to the blender mixture.

    whole milk
    large eggs

  7. Step 7/17

    Blend briefly until the wet mixture is completely combined.

  8. Step 8/17

    Sift 350 g all-purpose flour and 10 g baking powder into a mixing bowl.

    all-purpose flour
    baking powder
    🥣mixing bowl
    🕸️fine-mesh sieve

  9. Step 9/17

    Add the pinch of salt to the sifted dry ingredients.

    salt
    🥣mixing bowl

  10. Step 10/17

    Pour the blended wet mixture into the dry ingredients.

    🥣mixing bowl

  11. Step 11/17

    Fold the batter with a rubber spatula just until no dry flour remains.

    🥣mixing bowl
    🥄rubber spatula

  12. Step 12/17

    Transfer the batter into a greased 20 cm loaf pan.

    🍞20 cm loaf pan
    🥄rubber spatula

  13. Step 13/17

    Bake the loaf for 40 to 45 minutes at 180°C / 350°F.

    🍞20 cm loaf pan

  14. Step 14/17

    Insert a toothpick into the center; remove the cake when it comes out clean.

    📌toothpick
    🍞20 cm loaf pan

  15. Step 15/17

    Cool the cake completely in the loaf pan before glazing.

    🍞20 cm loaf pan

  16. Step 16/17

    Whisk 115 g powdered sugar with 22 ml lemon juice until a pourable smooth glaze forms.

    powdered sugar
    lemon juice
    🥣mixing bowl
    🥄whisk

  17. Step 17/17

    Drizzle the lemon glaze over the fully cooled cake.

    🥣mixing bowl
    🥄whisk

Composition

Ingredients

Types

Fruit, Oils, Dairy, Leavening Agents, Seasonings, Fruit Juice

Ingredients

Lemon, Sugar, Sunflower oil, Whole milk, Eggs, Flour, Baking powder, Salt, Icing sugar, Lemon juice

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Carbohydrates: 72g, Protein: 7g, Fat: 15g, Fiber: 2g, Sugars: 43g

Nutritional Information

Minerals

Calcium: 72mg, Iron: 2.3mg, Potassium: 105mg, Sodium: 155mg

Vitamins

Vitamin C: 8mg, Vitamin A: 45mcg, Vitamin D: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

17 steps

Equipments

Utensils

20 cm loaf pan, saucepan, colander, knife, cutting board, mixing bowl, rubber spatula, whisk, fine-mesh sieve, toothpick

Appliances

oven, blender

Type

Type

Type Of Dish

Dessert, Cake, Sweet bread

Occasions

Snack, Afternoon tea, Breakfast, Brunch, Dessert

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, Mediterranean

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Fluffy, Smooth glaze

Flavors

Lemon, Citrusy, Sweet, Tangy, Fresh

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving), freezer : 90 days (Freeze sliced cake in an airtight container,Wrap slices individually,Freeze without glaze if possible)