Whole Lemon Cake with Citrus Glaze Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a ripe, fragrant lemon. The lemon's oils are what give the cake its intense citrus aroma, so a fresh, high-quality lemon makes a noticeable difference.

If your lemon is particularly thick-skinned, you may want to remove some of the white pith before blending to avoid bitterness. You can also add a teaspoon of lemon zest to the glaze for an extra burst of flavor.

To achieve a perfectly smooth glaze, sift the powdered sugar before whisking to remove any lumps. If you prefer a thicker glaze that stays put, use only 1 1/2 tablespoons of lemon juice.

For a thinner, more translucent glaze, add an extra teaspoon of juice. Let the glaze set for at least 10 minutes before slicing to ensure it doesn't smear.

Variations

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter along with the dry ingredients. The poppy seeds add a delicate crunch and a nutty flavor that complements the lemon beautifully. Toast the poppy seeds lightly in a dry pan before adding for extra depth.
• Lemon Blueberry: Gently fold 1 cup of fresh or frozen blueberries into the batter before pouring it into the pan. If using frozen berries, toss them in a little flour to prevent them from sinking. The berries burst during baking, creating pockets of juicy sweetness.
• Gluten-Free Whole Lemon Cake: Substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. The texture will be slightly more crumbly, but the flavor remains bright and delicious. Be sure to check that your baking powder is gluten-free.
• Lemon Yogurt Glaze: For a tangier glaze, replace half of the lemon juice with plain Greek yogurt. This creates a thicker, creamier glaze with a pleasant tang. Add a little more powdered sugar if needed to achieve the desired consistency.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving.

Freezer

The unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil.

Reheat

To warm slices, microwave for 10-15 seconds or heat in a 350°F oven for 5 minutes. Reheat only if desired; the cake is delicious at room temperature.

Store the whole lemon cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly but will remain intact. If you prefer a firmer glaze, keep the cake in the refrigerator for up to a week, but bring it to room temperature before serving to enjoy the best texture.

The cake can be baked a day ahead and stored unfrosted in an airtight container. Add the glaze just before serving to keep it looking fresh. You can also prepare the glaze up to 2 days ahead and store it in the refrigerator; let it come to room temperature and whisk before using.

Serving ideas

Serve the cake at room temperature, cut into thick slices. The glaze provides a sweet-tart contrast to the moist, tender crumb.

For an extra touch, garnish each slice with a thin twist of lemon zest or a few fresh berries. This cake pairs beautifully with a cup of Earl Grey tea or a glass of cold milk.

This cake is versatile enough for breakfast, brunch, or dessert. It's lovely on its own, but you can also serve it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for a more indulgent treat.

The bright lemon flavor makes it a refreshing end to a meal, especially in the spring and summer months.

Frequently asked questions

Recipe card

Whole Lemon Cake with Citrus Glaze

Prep 15 minCook 42 minRest 10 minTotal 1 h 7 minServes 8

Ingredients

• 1 whole seeded organic lemon, cut into wedges
• 3 large eggs
• 1 cup granulated sugar (200g)
• 1/2 cup milk (100ml)
• 1/2 cup vegetable oil (100ml)
• 2 cups all-purpose flour
• 10 g baking powder
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Cut the whole seeded organic lemon into wedges. Place the lemon wedges, eggs, sugar, milk, and oil in a blender. Blend on high until completely smooth, about 30 seconds. The mixture will be pale yellow and slightly frothy.
2. Pour the blended citrus mixture into a large mixing bowl. Sift the all-purpose flour and baking powder over the wet mixture. Add the vanilla extract. Gently whisk until just combined, being careful not to overmix. The batter should be smooth and thick, with a ribbon-like consistency when the whisk is lifted.
3. Pour the batter into the prepared loaf pan. Smooth the top with a spatula, making sure the batter is evenly distributed. Tap the pan gently on the counter a few times to release any air bubbles.
4. Place the loaf pan in the preheated oven and bake for 42 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will rise and crack down the center, which is characteristic of this loaf. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
5. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, using the parchment overhang, lift the cake out of the pan and transfer to a wire rack. Let it cool completely, about 1 hour, before glazing.
6. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. The glaze should be thick but pourable, similar to heavy cream. If it is too thick, add a few drops of lemon juice; if too thin, add a little more powdered sugar.
7. Place the cooled cake on a serving plate. Drizzle the glaze generously over the top, letting it cascade down the sides. Use a spoon or piping bag to create decorative zigzag lines, if desired. Let the glaze set for about 10 minutes before slicing.
8. Slice the cake with a serrated knife into thick slices. Press down gently on a slice to show the moist, fragrant crumb. Serve at room temperature, with the glaze adding a sweet-tart contrast to the tender cake.

Contains: eggs, milk, gluten

Estimated nutrition per serving

Calories

410

Protein

6 g

Carbohydrates

60 g

Fat

17 g

Fiber

1 g

Sugar

38 g

Automatic estimate from the ingredient list, not laboratory-verified.