A delightful lemon cake made with whole lemons blended into the batter, along with flour, sugar, oil, and eggs. Finished with a tangy lemon glaze, this recipe is easy to follow and perfect for a sweet treat.
1: Wash the organic lemons with the peel on and cut them into pieces, then blend until pureed.
2: In a bowl, beat the eggs and sugar with electric whisks until the mixture is frothy and whitish.
3: Add the oil and mix.
4: Incorporate all the flour and baking powder, and mix until uniform.
5: Add the lemon puree and mix again.
6: Pour the batter into a buttered and flour-dusted springform pan or lined with parchment paper and level the surface.
7: Bake in a preheated ventilated oven at 170°C for 40 minutes.
8: Prepare the lemon glaze by grating the lemon zest and squeezing the juice into a saucepan with honey and sugar.
9: Cook the lemon syrup on low heat for about 5-10 minutes until it begins to thicken.
10: Turn off the heat and wait a couple of minutes, then mix in the grated lemon zest and pour the lemon glaze over the lemon cake.
