Sicilian whole lemon cake is a moist and delicious crowd-pleasing dessert. This flavorful cake uses an entire lemon, peel, juice and pulp, for an amazingly lemony result!
Given the continuous rave reviews of my Sicilian whole orange cake, I now bring you, Sicilian whole lemon cake!
After making this cake several times, I’ve adjusted the sugar and made a few other changes to compensate for the difference in sweetness between oranges and lemons. However, please note that I wouldn’t recommend using any lemons but Meyer lemons to make this cake.
If you fortunate enough to have access to Meyer lemons, you may also want to try this recipe: the best lemon drop martini you’ll ever have!
You could also try making posset, an incredibly easy and rich dessert!
This isn’t a light cake, but a uniquely moist, flavorful, and bit more dense type of cake. It has a big crumb and sticky glaze, and I’ve never heard anyone try it and not gush with compliments! If you like a sweeter cake, you may want to add a little more sugar as this isn’t overly sweet at all.
In case you want to buy the PaneAngeli baking powder, I’ve added a link below in the recipe ingredients. It looks like this~
Sicilian Whole Lemon Cake
Ingredients
-Cake
- 3 eggs
- 1 1/2 c (300g) sugar
- 1 3/4 c (275g) all purpose flour
- 2 1/2 tsp baking powder (or 1 packet Italian PaneAngeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (100g) plain Greek yogurt
- 1 large organic Meyer lemon, about (300g), washed and cut into pieces (with the rind, but remove the seeds)
- (if using baking powder, add 1/2 teaspoon vanilla extract)
NB: I use Meyer lemons which are much less sour than Eureka. I wouldn’t recommend making this cake if you don’t have a Meyer lemon as the rind on any other lemon is so much thicker and more bitter.
-Glaze
- 1 oz of lemon juice
- 1 oz water
- a little less than 3 Tbsp (35 grams) sugar
Make the Whole Lemon Cake
Preheat oven to 350°F (175°C)
Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
Sift the flour with the baking powder/PaneAngeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt (and vanilla, if using).
In a food processor, process the whole lemon until it is almost pureed. It should look like this~
Add this lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the whole lemon cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the Lemon Glaze
Prepare the glaze by melting the sugar in the lemon juice and water, and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting.
Yes, it’s hard to wait, but the moist lemon cake will cut more easily if it’s cool first.
Garnish with a twist of lemon or a few lemon slices, or just serve plain. So good!
Enjoy with a cup of tea or glass of limoncello!
Sicilian Whole Lemon Cake
A moist and dense cake make with an entire lemon.
Ingredients
Cake
- 3 eggs
- 1 1/2 c (300g) sugar
- 1 3/4 c (275g) all purpose flour
- 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (100g) plain Greek yogurt
- 1 large organic Meyer lemon, about (300g), washed and cut into pieces (with the rind, but remove the seeds)
- (if using baking powder, add 1/2 teaspoon vanilla extract)
Glaze
- 1 oz of lemon juice
- 1 oz water
- a little less than 3 Tbsp (35 grams) sugar
Instructions
Make the Whole Lemon Cake
- Preheat oven to 350°F (175°C)
- Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt and the vanilla, if using.
- In a food processor, process the whole lemon until it is almost pureed.
- Add this lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the whole lemon cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the Lemon Glaze
- Prepare the glaze by melting the sugar in the lemon juice and water, and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting.
- Yes, it’s hard to wait, but the moist lemon cake will cut more easily if it’s cool first.
- Garnish with a twist of lemon or a few lemon slices, or just serve plain.
Notes
NB: I use Meyer lemons which are much less sour than Eureka. I wouldn't recommend making this cake if you don't have a Meyer lemon as the rind on any other lemon is so much thicker and more bitter.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving:Calories: 90Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 122mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 4g
Nutrition info is estimated.
Lemon Cheesecake Blueberry Swirl Bars
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[…] Sicilian Whole Lemon Cake (Using an Entire Lemon: Peel, Juice and Pulp) […]
I made the whole orange cake at the end of orange season. Loved it. Now its coming into lemon season and a friend gave me a bag of Meyer lemons. The thing is, even the largest one doesn’t weigh 300 grams. I’ve never seen one that size. Maybe they’re smaller here in Northern California. So should I use two lemons that equal 300 grams? The biggest I have is 195 grams.
Oh yes, Jan! I just use 1½ lemons or 2 if I don’t have a big one (I do get them 300g sometimes). Still turns out great either way. Enjoy and glad you liked the orange cake! Stay tuned for a twist on that cake later today (sign up for my free subscription if you haven’t yet.) :)
Hello Christina! A friend made your Whole Orange Cake, said it is fabulous and sent me the recipe. Confession: I am a pretty good cook but I am also the World’s Worst Baker! In fact, the past year I have a young friend who is in culinary school do my baking for me. It’s a win-win as the cakes I serve now perfect and every student needs extra money. My question for you is: Can the Whole Lemon Cake be made in a Bundt pan? If so, should the recipe be 1 1/2 times it is as written? Thank you so much for giving us delicious authentic recipes!
Hi Sharon, yes, that’s exactly right! 1.5x = bundt size. I’ll have to check, but I think I added this information to my orange cake, but will have to add it here too, if it’s missing. What a great arrangement you have with the culinary student! Enjoy the lemon cake! :)
[…] may recognize this cake texture if you’ve made my Sicilian whole orange cake or Sicilian whole lemon cake! Well, it works beautifully for apples, too! It’s not too sweet, and is super easy to […]
[…] may recognize this cake texture if you’ve made my Sicilian whole orange cake or Sicilian whole lemon cake! Well, it works beautifully for apples, too! Not too sweet, no butter and an entire cup of yogurt; […]
[…] citrus” cake recipe. I’ve shared the original Sicilian whole orange cake, then a lemon version, a gluten free orange adaptation, and now this […]
Alas, don’t have Meyer lemons here around Paris but it will still be wonderful, just the same! Lovely recipe, Christina – and thanks for linking to my almond lemon cake version too!
Hi Christina,
I’ve made both your Sicilian Whole Oorange cake and the Whole Lemon cake, and they are both a huge hit with my family — thank you! My question: why do your instructions say to beat the EGGS and SUGAR together first, instead of BUTTER and SUGAR first? My lemon cake came out a bit chewy one time, and I suspect I might have over-beat it after adding flour and butter. Could you please clarify? Thanks much, and LURVE your recipes!
Hi Gia, good question, and thank you so much! As you know, this is based on another blogger’s recipe and that’s the way she made it. Here’s why it’s staying that way. My mother once started making this cake and did it with butter and sugar first and it did not turn out the same as it usually does. The texture wasn’t as good and so I wouldn’t recommend it. I think as with anything, the more you make it, the better you get at it. You probably won’t overbeat it in future, right? :) Thanks again and please leave a star rating if you haven’t already (within the printable recipe card.) Enjoy!
Love your Sicilian orange cake recipe. Lucky enough to have some Meyer Lemons left on a bush and thought I could probably use them instead of an orange..Checked back on your site and you had already made all the adjustments needed. I have not always had yoghurt available and don’t want to go shopping for just one item so have substituted milk and it seems to come out fine.
Awesome, Louise! Yes, it seems this is one of those versatile recipes that can stand up to different substitutions!! Thank you for letting me know, and if you haven’t done so, please leave a review/rating (you’ll see the stars in the printable recipe card.) :) Thank you!
Amazing recipe, the cake has a dedicated fragrant of lemon and also has an intense lemon flavor when enjoying, my wife loves it
I used the lemon from my garden, they grow under the beautiful weather of Cyprus, they are not sour at all
Definitely the choice and variety of the lemon is most essential
Thank you Christina
Absolutely agree! Good quality ingredients are always key, but lemons for this cake are especially important! So happy you enjoyed it. Please try the Sicilian Orange Cake next!
Will you post the GF version of this cake, please? Your GF Whole Orange Cake is so delicious, but I have a feeling the GF lemon version would be even more spectacular. I’d try it myself but I’m not sure how much more sugar would be needed (more than in the orange version, I’m sure).
Hello Christina! I made first your Orange cake with a whole orange (had to use what I found was Orange from Spain) I choose one with thin skin thinking about the bitterness of the white part of an orange. The result was Great! As we are only two and the recipe makes for a Big cake, I splited into muffin molds and even Madelines moulds to keep in the freezer! I did caramelized one of the cakes but I liked it without the orange glaze just as well. I put it into my Instagram account, and passed on to a follower who made it and took exceptionally good photos of your mythical cake!!!!
Next time ai tried the recipe, I went bolder, and made it with 2 oranges, keeping the rest of the recipe as you have given it to us. We’ll the cake was spectacular and even more moist!!! Absolutely loved this version too. I used this time two oranges from Egypt.
Now for my next try…. I would like to try it with 3vmedium limes! What do you think? Limes’s skins are quite thin, I would have to try the taste of their white membrane… Still they are “sweeter” than lemons…. Have you tried it yourself with limes?
I’ll send you a Pic when I’ll do the Lime version… Thank you so much for your wonderful recipes and your patient follow up of your cooking fans!
[…] note the changes they’ve made and how delicious it is! It’s a fabulous recipe. I even made one with lemon, instead of orange which is brilliant! And earlier today, a friend made one from tangerines and […]
I LOVED this recipe, but unfortunately your orange cake didn’t live up to my expectations. The range cake did not have enough orangeyness so for the lemon cake I used half an extra lemon. And it was perfect. I also used normal lemons so I used one and two-thirds cups of sugar instead of one and a half cups of sugar. I hope somebody finds this information helpful.
Hi Elliot, glad you loved the recipe, however, I think it’s the actual quality of orange that you used that’s the issue for the lack of orange flavor. The citrus quality is super important for these cakes as they are the main ingredient. Glad you liked the lemon cake. :)
Hey! could I do without the greek yogurt? or would i have to substitute it with something else perhaps?
I have never tried, so I don’t know! Let me know if you give it a try, good luck! CC
Hi Christina I made your lemon cake just now. It is cooling right now. I just wanted to let you know that I used regular lemon and I peeled it with a peeler than I peeled the lemon like an orange to remove the white skin. I removed the seeds and then I put in a blender and I purée the the whole lemon. I can’t wait to try it. Thank you for the recipe. I will try the orange one next.
Marisa from Canada.
Hi Marisa, I’m so happy you tried this recipe! Did you still use the yellow, exterior part of the skin? Your cake looks lovely (from your pictures in my FB group!) I think you’ll be pleased with the orange cake, too! Thank you! CC
Thanks so much for this great recipe. Meyer lemons are very hard to get where I live. I made this cake using a Eureka lemon. To get around the thick bitter peel issue I carefully sliced off the yellow skin with a knife. Then I sliced off the white coloured layer and threw it away. Popped the coloured skin and middle of the lemon into the blender and made as per your recipe. It is a little more work but the end result was really very good. I might make a slight adjustment to the sugar next time but it was still very good.
Now, that is creative thinking–good for you, Yvonne! Glad that worked and I want to thank you for sharing this method as others will read this and if they cannot source Meyer lemons, will have an alternative in using Eurekas. Glad you enjoyed it, and happy baking! CC
Tried the Lemon version yesterday and got it cooled off and frosted to have after dinner last night. Wonderful, hard choice between the Orange and Lemon, but I always lean more towards the Lemon.
As my husband loves frosting I made your orange cream cheese frosting and just changed everything to Lemon and used Limoncello- naturally! Spectacular cake. I love it both ways. With the glaze lower cals, but the frosting certainly elevates it. Notice that the cake in both versions take the full 60 mins, so my oven (which is new) must run cooler. Thanks again for your recipes. I have RA so have not been able to bake for awhile, so I’m enjoying “getting back on the horse” and making some of your recipes I’ve only drooled over 😊😋😘
Having made your Sicilian Whole Orange cake several times and loved it, I couldn’t wait to try the Lemon one!
It was wonderful! First time I had used or even tasted Meyer lemons and what a result!
Great recipe Christina!
Happy to hear it, Trudy, thank you! And so glad you now know about Meyer lemons! They are truly wonderful! :)
Hi Christina, I wrote you several days ago when my whole orange cake from your recipe was still in the oven. lol Let me tell you, it was every bit as good as it smelled. Your recipe has got to be one of the best I have ever tried ! Having run across this recipe for whole lemon cake, I cannot wait to try it ! Thank you very much for such wonderful recipes.
Not only are these wonderful recipes but, I have finally found use for left over orange & lemon pulps from my attempts at limoncella & orangecella. Thanks again.
Kind Regards,
Debbie O’Neill
I’m so happy, Deborah! Thank you so much for letting me know! I’m so pleased that you are enjoying my recipes, and hope you find even more to try! :) Christina
Jings – I still haven’t even managed to taste a Meyer lemon! It’s so frustrating – but can imagine with good quality organic lemons it will still be fabulous, Christina – and love how you’ve given us the idea to have a Lemon Drop Martini with it, really :-)
One day! Wish I could send you some!
I am so excited about this recipe because I adore your orange version. Meyer lemons are so delicious right now.
Absolutely agree! They are the most incredible lemons!
[…] adding my Sicilian Whole Lemon Cake, too! I’ve adapted this recipe for Meyer lemons! It’s […]
I really appreciate recipes that don’t waste anything. And this one looks particularly delicious. Lemons bring a bit of (metaphorical) sunshine into these rather dreary winter days and nights.
[…] type of lemon cake using a whole orange, skin and […]
I have some beautiful Meyer lemons from a neighbor, and might try this over the weekend! I wonder what it would be like made with a real Sicilian lemon… Heaven! I’ll report back!
Honestly, I don’t know if Sicilian lemons have anything over our Meyer lemons (at least homegrown Meyers) :) Yes, I think this cake is right up your alley, David! :)
OMG – I even commented on it! Duh. Now I recall – my lemons were held too long and they were not good (insides were brown). I will try it with a regular lemon. I really need cake now… :)
Haha! Oh no, that’s so sad when that happens. I still have Meyer lemons in the fridge, but will have to finish using them, soon. Don’t know what I’ll do when they’re done! Eeek!
I hate the end of citrus season here… it comes way too early. I’m thinking of combining an orange with the Lisbon lemon (maybe 3/4 lemon, 1/4 orange) to mimic a Meyer lemon.
Ooh, good idea! I’ve done a whole citrus mix (lemon, orange and just the rind of a lime.) I don’t think you can mess up this cake!
Hi Christina,
Yahoo – I was about ro write and solicit your opinion on mking it with Meyer Lemons. They’re just show up in the stores here in Nova Scotia, so this will definitely be part of this week’s bake.
Thanks- Miles
I’m psychic, Miles, didn’t you know? :) Ha ha! Obviously, just kidding! However, very happy I am timely with your request! :) Enjoy! CC
I have a ton of Meyer Lemons on my tree but also have other citrus…limes, oranges, honey tangerines, and grapefruit. Has anyone tried this with other types of citrus?
Yes! The original recipe post was for a whole orange cake. The recipe can be found HERE. As for the other fruits, you have to think about the ratio of skin to pulp, how sweet/bitter the fruit is and then adjust the sugar. A grapefruit has SUCH a thick skin and pith, I don’t think you could just use one the same way you can use a Meyer lemon or sweet orange. Does that make sense? Let me know if you try another version :)
Next to chocolate desserts are those made with lemon. A very close 2nd, and this cake is calling tome! My tiny Meyer lemon tree is bursting with lemons at the moment and I’m pretty sure this will be up next! :-) ~Valentina
Oh that’s great to hear, Valentina! I think this is definitely up your alley and I’m currently perfecting a GF version of both the orange and lemon cakes to post! :) Stay tuned!
OK I did find the Italian “baking powder” since this area of northern NJ has a lot of Italians but everything is in Italian. Glad your recipe says use one packet. I’ll be back in touch after I find the lemons.
Oh good, Gerrie! Be sure to come back for a review! :) CC
This is really beautiful. I love that you used the whole fruit, and I love the glaze. I’m saving this one!
Awesome, you’ll love it, Mimi!
Love this recipe idea. Just to clear up confusion update narrative and directions and substitute lemon for the orange.
Oops, two places I didn’t change orange to lemon! Thanks, Katie! That’s what happens when I work late at night! UGH!
It did show up pretty late!! Of course I was reading it pretty late😂
But you at least caught one of my typos! ;)