| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr 10 min |
| Cook: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray
- 6 to 8 Meyer lemons
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/2 cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 3/4 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
- Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
- Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
- Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
- Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
- Make the glaze: Combine the confectioners’ sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 489 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 3 g |
| Sugar | 57 g |
| Protein | 5 g |
| Cholesterol | 48 mg |
| Sodium | 220 mg |
Reviews
I’m not sure if I cooked it right. I did the toothpick test and it came out clean after 40 minutes but not very golden brown on top. But I went ahead and took it out. Cut it, the middle looks like raw dough. I’ve never made a cake like this but ordered in restaurants, it’s supposed to be like this right? It tastes amazing and Meyer lemons from my tree were perfect! I would make this again but would make sure it was more golden on top.
I made this cake for Christmas and even though it didn’t rise as much as I thought it would, it’s a delicious cake. Beautiful to make and makes the whole house smell wonderful. Will definitely make this again. Enjoyed making the candied lemons. Thanks Food Network.
Although I haven’t made this cake, I have made “candied lemon slices” and I wanted to clarify something. In the recipe, in the 5th paragraph starting “Meanwhile, make the topping…” it says to cook until the liquid is syrupy and the lemon slices are tender and translucent. When the recipe says tender and translucent, they are referring to the actual rind of the lemon slice. Through the boiling process, the bitterness in the rind is removed and it becomes very yummy. I can’t wait to try this recipe!