30 Second Whole Lemon Loaf

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The boys school has a great  veggie garden and lots of citrus fruits. Mr 4 year old loves to explore the garden on the afternoons we are there picking up his big brother. With the teachers permission, he finds a lemon or two on the ground and brings it to me with great delight exclaiming we will make cake. Now most days those lemons are decaying and really kind of gross but every now and again he finds a perfect lemon in the bunch. With his scavenging skills and generous teachers giving us lemons we have quickly build a fruit bowl full.

I often make my version of the Whole Orange Cake and thought I’d give a lemon version a whirl. Lemon and cake is always a good thing in my books. There are some notes to this recipe however:

  • I have used two very small lemons that weighed 50g each to make this cake. If you feel your lemon has too much pith (the white bit) then only use the flesh and zest of the lemon in this recipe. Too much pith will make the cake a little tart and bitter. It wont be pleasant. Be sure to remove seeds from your lemon as per recipe. They aren’t very pleasant tasting.
  • This will make one very large loaf or two medium size ones. Serve one and freeze one for later perhaps?
  • This is a denser and more moist loaf then most. Its almost mudcake like in terms of density and moistness.
  • You may find you need to cook it a little longer than 40 minutes depending on your oven. Each oven varies.

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30 Second Whole Lemon Loaf
Serves 8
This is a denser and more moist loaf then most. This will make one very large loaf or two medium size ones. Serve one and freeze one for later.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 370g self raising flour
  2. 100g lemon, see notes however
  3. 2 eggs
  4. 125g butter, softened
  5. 300g milk
  6. 180g sugar, or less if you like a tart cake
Instructions
  1. Preheat oven to 180 degrees.
  2. Remove the top and bottom of the lemon. Cut into quarters and remove any pips that you see as these are very bitter.
  3. Place lemon into bowl.
  4. Blitz on speed 10 for 20 to 30 seconds until fine.
  5. Scrape down.
  6. Add remaining ingredients.
  7. Blitz on speed 6 until combined.
  8. Pour into a lined loaf tin. You will need a larger loaf tin or two small-medium sized loaf tins.
  9. Bake for approximately 40 minutes or until cooked through.
  10. I turn my loaf every 10 minutes or so for even cooking in my oven.
Notes
  1. I have used two very small lemons that weighed 50g each to make this cake. If you feel your lemon has too much pith (the white bit) then only use the flesh and zest of the lemon in this recipe. Too much pith will make the cake a little tart and bitter. It wont be pleasant. Be sure to remove seeds from your lemon as per recipe. They aren't very pleasant tasting.
  2. This is a denser and more moist loaf then most. Its almost mudcake like in terms of density and moistness.
  3. You may find you need to cook it a little longer than 40 minutes depending on your oven. Each oven varies.
  4. This can be frozen whole or in slices.
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By |2017-06-12T11:21:44+00:00July 4th, 2014|Categories: Lunchbox, Sweets|3 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

3 Comments

  1. Brea Walker July 5, 2014 at 7:43 pm - Reply

    Made this today for the mother in laws birthday. It was so moist and delicious. I could not believe how little effort was required. Thank you

  2. Sheelagh July 12, 2014 at 2:19 pm - Reply

    This is in the oven right now and smelling delicious, looks huge though so might try two tins next time! Thanks Peta 🙂

  3. Gwyn July 14, 2014 at 4:20 pm - Reply

    Mmmm, mine just came out of the oven, I topped them with diluted marmalade to add tartness. I also used 100ml cream so as not to waste left overs in fridge! Wonderfully easy and super tasty.

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