SICILIAN LEMON CAKE

Good afternoon!

Today we are going to prepare a cake, even because, I think, it's been a while since I posted a recipe, isn't it? I don't remember 🤦. Anyway, here's a super special one.😋

This cake is spectacular, because adding the whole lemon brings an acidity, flavor and a totally different perfume than if we prepare only with lemon juice. If you haven’t tried it, you’re losing. Besides being an easy and fast recipe, you can have an additional flavor adding to the dough, a shot of tequila or even Limoncello.

You can still use one of these two ingredients in the syrup, it will surely be irresistible. Regardless, it is super tasty, not to mention all the benefits of lemon for our health.

I used Sicilian Lemon syrup, but it’s also great to sprinkle the surface with Icing Sugar and lemon zest. In this case, the cake should be completely cold.

I don't have much else to say about it 🤐 just experimenting, so let's get to work.

STEP BY STEP

Ingredient:

Basic rule: Always preheat the oven when making cake. Here in this case at 175 °C, and always leave the baking sheet prepared. I used a round 23 cm in diameter, but it can be square, rectangular or pudding shape, anyway.... as you wish.

As I’m using the whole lemons, I opted for organic. They should be cut into quarters and extracted all the seeds. Process them to reduce them to a puree. Mine I left very rustic, with some slices, but it depends on the taste. Do not worry, this cake will not be bitter because of the peels of lemons, this is one of the reasons why we should use lemon.

Take the eggs and sugar to the mixer, and beat until doubled in volume or until the mixture is clearer and fluffy.

Sift the flour and baking powder and gradually add to the egg and sugar mixture, alternating with the butter at room temperature.

With the mixer off, add the lemon puree and Greek yogurt. Mix well.

If you chose basil, chop it up and add it to the batter. Don’t cut it first, so it doesn’t oxidize. Finally, pour the dough into the greased baking sheet and sprinkled with flour, or line with parchment paper as I did, so when you unmold the sides won't be dark.

In my video I did not put the recipe for glazed basil or syrup bu,t you can see the ingredients below.

Glazed basil is quite easy: after washing and drying leaves, pass them through the egg white, and remove the excess. Pass each of them through the Icing Sugar and let them dry. It takes time to be ready OK?😁 I went hurried and did not wait, since I decided to do it last minute, but the ideal is to prepare the day before.

For the lemon syrup: bring to the fire, water, sugar and lemon juice (save the zest to sprinkle over the cake once ready).

Leave on low heat until the mixture thickens, acquiring a consistency of syrup, not too thick.

Unmold the cake after 15 min or so. Pierce the surface with a fork, and pour the syrup. Garnish with basil leaves and sprinkle with lemon zest. Remember, the cake should be watered still warm so that it is more impregnated with the syrup.

As I suggested at the beginning of the Post, you can add to the syrup once ready, just a little Tequila or Limoncello (Italian lemon liqueur), or make your syrup with basil leaves.

With or without basil, this cake is spectacular, since Sicilian lemon is a magical ingredient, with a scent and an incredible taste. A touch of it, wherever it is, changes absolutely everything 😋.

Unfortunately when I separated the juice of the lemon for the syrup, I forgot to separate the zest, so I put the zest of the Tahiti Lemon which is also good, if it is the case, use less, however in cake dough do not even think to use Tahiti Lemon. Take to the processor? No way😣! Sicilian Lemon, always.

I still have one last option easier to finish the cake before we go to the recipe: you can sprinkle with Icing Sugar and lemon zest, in this case, wait for the cake to cool completely.

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SICILIAN LEMON CAKE

Ingredient:

3 eggs

2 to 3 organic Sicilian lemons (300 gr)

1 1/2 cup white sugar (300 gr)

1 3/4 cups all-purpose flour (275 G)

2 1/2 tsp baking powder

1/3 cup Greek yogurt (100 gr)

1/3 cup unsalted butter at room temperature (100 gr)

8 to 10 finely chopped basil leaves (optional)

Coverage

Glazed basil leaves (optional)

basil leaves

whipped egg white

icing sugar

Lemon syrup

250 ml of water

3 tablespoons of sugar

juice of 2 lemons

How to make:

Preheat the oven to 175 °C.

Grease a baking pan with butter and flour or line with parchment paper.

Chop the lemons into small pieces, remove the seeds and take them to the processor, reducing them to a puree. Set aside.

In a mixer, put the eggs and sugar. Beat until a light and fluffy mixture.

Sift the flour and baking powder and add gradually to the previous mixture, intercalating with the butter.

Add the Greek yogurt and mix gently with a spatula, and add the lemon puree.

Finally, add the chopped basil and mix.

Transfer the dough to the previously greased pan and bake for about 50 to 60 min.

Wait 15 minutes before unmold.

Drizzle the still warm cake with the lemon syrup.

Garnish with glazed basil leaves and sprinkle with lemon zest.

Glazed basil leaves

Wash and dry the basil leaves.

Dip the leaves in the egg white and then the icing sugar. Remove excess sugar and place on a baking sheet to dry for approximately 12 hours.

Lemon syrup

Bring the lemon, sugar and water to the fire and leave until it has a syrup consistency.

Pour over the cake still warm.