Ingredients
Candied Lemons
- 2 lemons, cut into 1/8” slices
- 4 cups water (for boiling)
- 454 g water (for sugar syrup)
- 200 g granulated sugar (for sugar syrup)
- Bowl of ice water
Cake Batter
- 270 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 250 g granulated sugar
- Zest of 6 lemons
- 200 g Roland Foods Extra Virgin Olive Oil
- 200 g fresh lemon juice (about 6 lemons)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
Instructions
- Prepare the Candied Lemons: In a medium saucepan, bring 4 cups of water to a boil. Meanwhile, in a heavy bottomed pot, combine 454 g of water and 200 g sugar. Place over medium-high heat and bring the sugar syrup to a boil at 212°F.
- Ice Bath Setup: Fill a medium bowl with ice and cover with water to create an ice bath. Boil the lemon slices in the boiling water for 2 minutes, then immediately transfer them to the ice bath to stop cooking and firm up.
- Candy the Lemon Slices: Once the sugar syrup reaches 212°F, carefully add the lemon slices. Increase the heat to high and bring the syrup to 225°F, keeping the lemon slices gently separated and preventing them from sticking to the sides of the pot. This process should take 20-30 minutes.
- Cool Candied Lemons: Remove the lemon slices from the syrup and place them on a cooling rack set over a parchment-lined baking sheet. Let them cool completely while preparing the cake batter.
- Preheat and Prepare Cake Pan: Preheat the oven to 325°F and line a 9-inch cake pan with parchment paper for easy removal later.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside for later addition.
- Combine Sugar and Lemon Zest: In a large bowl, mix the 250 g granulated sugar and lemon zest by rubbing them together with your fingers until the texture resembles wet sand and the mixture releases a strong aromatic lemon scent.
- Add Wet Ingredients: To the sugar and zest mixture, add the extra virgin olive oil, fresh lemon juice, eggs, and vanilla extract. Use an electric hand mixer or whisk to combine thoroughly until smooth.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix gently until fully combined without overmixing to keep the batter light.
- Arrange Candied Lemons: Place the cooled candied lemon slices at the bottom of the prepared cake pan, slightly overlapping them to cover the surface evenly.
- Pour Batter Carefully: Slowly pour the cake batter over the lemon slices, taking care not to disturb the arrangement of the candied lemons.
- Bake the Cake: Bake for 45-50 minutes at 325°F, or until the cake turns lightly golden on top and a toothpick inserted in the center comes out clean.
- Invert the Cake: Remove the cake from the oven and use a knife to loosen the edges from the pan. Place a large plate on top and quickly flip the cake over to reveal the candied lemon topping. Remove the pan and gently peel off the parchment paper.
- Cool and Serve: Allow the cake to cool completely before slicing with a serrated knife. Serve and enjoy the bright citrus flavors.
Notes
- Use room temperature eggs to ensure the batter mixes smoothly and aerates properly.
- Be patient with the candying process; it enhances both flavor and visual appeal.
- Extra virgin olive oil adds a fruity richness but can be substituted with a mild-flavored vegetable oil if preferred.
- Ensure lemon slices are uniformly thin for even candying and presentation.
- This cake keeps well for up to 3 days when stored in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
