Sicilian Whole Lemon Cake

 A moist and dense cake make with an entire lemon. This uses a 8 inch springform pan or similar.

Sicilian Whole Lemon Cake

Ingredients:

• 3 eggs
• 1 1/2 cup sugar
• 1 3/4 cup all purpose flour 
• 2 1/2 tsp. baking powder 
• 1/3 cup butter softened
• 1/3 cup Greek yogurt plain (vanilla yogurt works too)
• 1 Meyer lemon (I used a regular lemon), washed and cut into pieces (with the rind, but remove the seeds)
• 1/2 tsp vanilla extract 

Glaze:

• 1 oz. lemon juice
• 1 oz. water
• 2 7/8 T. sugar (a little less than 3 T.)

Instructions:

Preheat oven to 350 degrees

1. Prepare an 8 inch springform pan by spraying with oil (or butter) and lining in parchment paper, then spray the paper, too.
2. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
3. 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.
4. In a food processor, process the whole lemon until it is almost pureed.
5. Add this lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
6. Bake for 50-60 minutes (depending on your oven), but test with a cake tester to make sure the whole Leon cake is done before removing from the oven.  Allow to cool about 15 minutes, then remove the side of the springform pan.

Make the Lemon Glaze

1. 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.
2. Let cool.
3. Garnish with a twist of lemon or a few lemon slices, or just serve plain.

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