Vibrant Whole Lemon Cake (Donna Hay Style)
Ingredients
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1 whole lemon (organic, unpeeled)
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1 cup (200 g) sugar
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3 large eggs
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1 cup (125 g) plain flour
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1 tsp baking powder
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1 cup (250 g) Greek yogurt or natural yogurt
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⅓ cup (80 ml) vegetable oil or melted butter
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Icing sugar, for dusting (optional)
Instructions
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Preheat oven
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350°F (175°C). Grease and line a loaf pan or springform pan.
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Prepare the lemon
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Boil the whole lemon in water for 5 minutes, then drain.
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Quarter it, remove seeds, and blend the whole thing (skin and flesh) into a smooth puree.
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Mix wet ingredients
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In a bowl, whisk eggs, sugar, yogurt, oil, and lemon puree until smooth.
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Add dry ingredients
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Sift in flour and baking powder.
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Gently fold until just combined—don’t overmix.
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Bake
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Pour batter into prepared pan.
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Bake 45–50 minutes or until a toothpick comes out clean.
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Cool & finish
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Let cake cool completely. Dust with icing sugar or drizzle a simple lemon glaze if desired.
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Optional Lemon Glaze
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½ cup (60 g) icing sugar
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1–2 tbsp lemon juice
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Mix until smooth and drizzle over cooled cake for extra zing.
Tips for Maximum Vibrancy
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Use organic lemons—the skin is edible and aromatic.
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For a moist, denser cake, blend the lemon and yogurt really well.
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Add a few poppy seeds for texture and visual appeal (classic Donna Hay touch).
This cake is bright, naturally sweet, and perfect with tea or coffee.
I can also give a mini loaf or bundt pan adaptation that looks super elegant for serving guests—want me to do that?