Whole Lemon Cake with Tangy Glaze Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Boil a kettle or fill a saucepan with water for the lemon. Measure the flour, baking powder, and dried fruits. Line a 13.8x6-inch loaf pan with parchment paper, leaving overhang on the long sides.

Preheat the oven to 320°F (160°C) fan-forced (or 325°F/165°C conventional). Have the eggs, sugar, oil, and milk ready to blend. Slice the chilled butter into a thin sliver for the center of the batter.

Instructions

Prep and Blend

1. 1Boil and Blend the Lemon
   Place the whole lemon in a medium saucepan and cover with water. Bring to a gentle boil and cook for 6 minutes, until the lemon is softened and the skin is tender. Drain and let cool slightly. Slice the lemon into quarters and remove any seeds with a paring knife. Transfer the lemon pieces to an electric blender. Add the eggs, granulated sugar, vegetable oil, and whole milk. Blend for 45 seconds, scraping down the sides as needed, until the mixture is ultra-smooth and creamy.
   Look for The lemon is tender and the blended mixture is a smooth, golden emulsion.
   Tip Boiling the lemon removes bitterness and softens the peel so it blends completely.
2. 2Mix the Dry Ingredients
   In a large bowl, whisk together the all-purpose flour and baking powder. Pour the lemon emulsion into the dry ingredients and whisk until just combined, being careful not to overmix. Gently fold in the mixed dried fruits with a spatula until evenly distributed.
   Look for The batter is thick, smooth, and studded with dried fruit.
   Tip Overmixing can make the cake tough; fold just until no streaks of flour remain.

The lemon is tender after boiling, and the blended mixture is a smooth, golden emulsion with a sweet, citrusy aroma. The dry ingredients are whisked together, and the dried fruits are ready to fold in. The batter should be thick, smooth, and free of flour streaks.

Bake to Golden

3. 3Prepare the Pan and Batter
   Preheat the oven to 320°F (160°C) fan-forced (or 325°F/165°C conventional). Butter a 13.8x6-inch loaf pan and line with parchment paper, leaving overhang on the long sides. Pour the batter into the prepared pan and smooth the top. Place the thin slice of chilled butter down the center of the batter—this will help create the characteristic crack along the top as the cake bakes.
   Look for The batter is evenly spread and the butter slice sits in the center.
   Tip The butter slice encourages the cake to split evenly during baking, giving a rustic look.
4. 4Bake the Cake
   Bake the cake in the preheated oven for 35 minutes, until the top is golden brown, puffed, and split along the center. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
   Look for The cake is golden, fragrant, and springs back when gently pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Baking times vary; start checking at 30 minutes. The cake is done when an inserted skewer comes out clean.

The cake bakes until puffed, golden, and split along the center. The kitchen fills with a warm, lemony scent. A toothpick inserted in the thickest part comes out clean or with a few moist crumbs. The cake springs back when lightly pressed.

Glaze and Finish

5. 5Cool and Glaze
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Use the parchment overhang to lift the cake onto a wire rack. Let it cool completely. Meanwhile, whisk together the confectioners' sugar and fresh lemon juice in a small bowl until smooth and pourable. Drizzle the glaze over the cooled cake, letting it run down the sides. Allow the glaze to set for a few minutes before slicing.
   Look for The glaze is glossy and drips elegantly over the cake.
   Tip For a thicker glaze, add a little more sugar; for a thinner one, add more lemon juice.

The cake is cooled completely, and the glaze is drizzled over the top, creating a glossy, white icing that cascades down the sides. The glaze sets slightly, and the cake is ready to slice and serve.

Common mistakes

A common mistake is overmixing the batter after adding the flour, which can make the cake dense and tough. Mix just until no streaks of flour remain. Another pitfall is not boiling the lemon long enough; if the peel is still firm, it will not blend smoothly and may leave bitter chunks.

Be sure to remove all seeds. Also, avoid opening the oven door during the first 30 minutes of baking, as the cake may sink if the temperature fluctuates.

How to tell it’s done

The cake is done when the top is deep golden brown, puffed, and has split along the center.

A toothpick inserted into the thickest part should come out clean or with a few moist crumbs, and the internal temperature should be at least 160°F (71°C) if checked with an instant-read thermometer.

The cake should spring back when gently pressed. If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.

• Egg dishes: 160°F (71°C) in the thickest part