Whole Boiled Lemon Cake
Susie Prestidge cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Michael Carroll on SeeMeCook
A unique and moist spring cake that uses a whole boiled lemon to create a deep citrus flavor without the bitterness.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 110 g
- 150 g
- 110 g
- 120 g
- 150 g
- 250 g
- 10 g
- 3 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 900 g before cooking, which is about 115 g per serving.
Steps
Place the whole lemon in a pot of water and boil for 10 minutes.
Remove the lemon from the water, cut it open, and remove any seeds.
In a large bowl or blender, combine the boiled lemon, sugar, salt, eggs, milk, and oil.
Blend the mixture until completely smooth.
Add the flour, baking powder, and baking soda to the wet mixture.
Mix just until the ingredients are combined; do not overmix.
Pour the batter into a greased 9x5-inch baking pan.
Bake at 350°F (180 °C) (175°C (350 °F)) for approximately 1 hour.
Allow the cake to cool completely before serving.
Notes
Some users suggest adding extra lemon zest if you prefer a more intense lemon flavor. Ensure you remove all seeds after boiling to prevent bitterness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 348
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 16 g
- Fiber
- 1 g
Where the calories come from
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