Biting into this Candied Lemon Cake is like tasting sunshine. With its vibrant citrus flavor and the delicate crunch of homemade candied lemon slices on top, it’s a cake that feels as special as it looks. I first made this recipe on a chilly spring day, craving something fresh to brighten up the season. Lemons were abundant, and I couldn’t resist turning them into this delightfully tangy treat.
The magic here lies in the balance—soft, moist cake with a zesty, lemony punch, perfectly complemented by the sweet, caramelized lemons that adorn the top. The lemon syrup, soaked into the warm cake, gives each bite an extra burst of flavor.
It’s the kind of dessert that’s light enough for afternoon tea but elegant enough for a dinner party. Pair it with a refreshing glass of Iced Tea Lemonade, and you’ve got yourself a truly refreshing combo.
Give this a go, and I’d love to hear how you make it your own!
Why I Love This Recipe?
- A Burst of Freshness: The bright lemon flavor instantly lifts your mood—ideal for any time you need a pick-me-up.
- Candied Lemons Are a Showstopper: Not only do they taste incredible, but they also make the cake look absolutely stunning.
- Perfectly Balanced: The sweetness of the cake and the tangy lemon flavor work so well together, making it irresistible.
- Customizable: I’ve tried adding a dash of vanilla or swapping lemons for oranges—both work beautifully.
Candied Lemon Cake Recipe
Equipment
- 18 cm loose-bottom or springform cake tin
- Wire rack for cooling
- Spatula
- Electric whisk or mixer
Ingredients
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla
- 400 g icing sugar
- 175 g golden caster sugar
- 175 g unsalted butter (softened)
- 250 g self-raising flour
- 3 large eggs
- 3 large unwaxed lemons
- 100 g Greek yogurt
Candies Lemon
- 200 g granulated sugar
- 2 large lemons
- 200 ml water
Instructions
- Preheat your oven to 170°C (150°C fan).
- Grease and line an 18 cm deep, loose-bottom or springform cake tin with baking parchment.
- In a bowl, cream the butter and caster sugar with an electric mixer until light and fluffy, around 4 minutes.
- Add the eggs, one at a time, making sure to beat thoroughly after each addition. Stir in the lemon zest and vanilla.
- Gently fold in the flour, baking powder, salt, and Greek yogurt, mixing just until the ingredients are incorporated.
- Transfer the batter to the prepared tin and smooth the surface with a spatula.
- Bake in the center of the oven for 50-55 minutes, or until the top is golden brown and the cake feels firm to the touch.
- Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Sift 400g of icing sugar into a bowl and gradually mix in lemon juice until you reach a thick, pourable consistency.
- Place the cake on a stand or plate, spoon the icing over, and let it drip down the sides.
Candied Lemon Peel
- Peel strips from 2 lemons, remove any white pith, and julienne into thin matchsticks.
- In a saucepan, dissolve sugar in water over medium heat, then add the peel and simmer for 15 minutes.
- Drain and cool the peel on paper towels, then use it to decorate the cake.
Notes
- Once the flour is added, mix until just combined to ensure a tender cake.
| Nutrition | Value |
|---|---|
| Calories | 560 kcal |
| Carbohydrates | 101 g |
| Protein | 7 g |
| Vitamin A | 53 IU |
| Vitamin C | 29 mg |
| Iron | 1 mg |
| Sugar | 78 g |
| Calcium | 55 mg |
What To Serve With Candied Lemon Cake Recipe?
Frequently Asked Questions (FAQs)
How do I prevent my icing from being too runny?
Gradually add lemon juice to the icing sugar until you reach the desired consistency—thick enough to drip slightly but still hold shape.
Can I substitute the lemon curd with another filling?
You can swap lemon curd with berry jam, chocolate ganache, or even a cream cheese filling for a different flavor twist.