Ultra-Moist Whole Lemon Cake (Boiled Lemon Method)

A layered whole lemon cake with white frosting, topped with yellow candied fruit slices, small white flowers, and purple sprinkles. A large slice of this delightful boiled lemon cake is cut out and placed slightly apart on a white cake stand.

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Ultra-Moist Whole Lemon Cake (Boiled Lemon Method)

Discover the ultimate Whole Lemon Cake recipe, using whole boiled lemons and the reverse creaming method for an intensely citrusy, ultra-moist, velvety crumb!

Prep Time30

Cook Time35

Total Time1 5

Course: Cake

Keyword: Whole Lemon Cake

Servings:

Calories: 685kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the cake

3 whole lemons
⅓ cup (80ml) buttermilk
3 large eggs room temperature
1 tsp vanilla extract
1 ¾ cups (330g) sugar
2 cups (260g) all-purpose flour (= plain flour)
½ cup (60g) ground almonds
2 tbsp cornstarch (= cornflour)
1 tsp baking powder
1 tsp baking soda (= bicarbonate of soda)
⅓ tsp salt
⅞ cup (200g) unsalted butter , cubed

Vanilla Bean Whipped Cream

1 ½ cups (375ml) heavy cream , cold
1 cup (120g) powdered sugar
2 tbsp milk powder (for stabilization)
2 tbsp vanilla bean paste

Filling & Decoration

10 tbsp high-quality lemon curd
Candied lemon slices
Edible flowers

Instructions

Boil the Lemons

Preheat your oven to 320°F (160°C). Mist two 8-inch round cake pans with cake release and line the bottoms with parchment paper.
Place the whole lemons in a pot of boiling water and simmer until they are completely soft all the way through, about 20 minutes. Let cool.
3 whole lemons
Slice them open to remove any seeds. Transfer the pieces to a food processor and blend until you have a smooth paste. You will need to use scant 1 cup (200g) boiled lemons for the cake so you may have some left over.

Prepare the Wet and Dry Ingredients

In a small bowl, whisk together the buttermilk, eggs, vanilla extract and your blended whole lemon paste. Set aside.
⅓ cup (80ml) buttermilk, 3 large eggs, 1 tsp vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), combine the flour, sugar, ground almonds, cornstarch, baking powder, baking soda and salt. Stir briefly on low speed to combine.
2 cups (260g) all-purpose flour, 1 ¾ cups (330g) sugar, ½ cup (60g) ground almonds, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp baking soda, ⅓ tsp salt

Mix and Bake

Add the cubed, unsalted butter to the dry ingredients. Beat on low speed until the mixture resembles a sandy, uniform texture with no large butter chunks remaining.
⅞ cup (200g) unsalted butter
Pour in the wet buttermilk and lemon mixture. Beat on low-to-medium speed until the batter is completely smooth, using a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
Divide the batter evenly between your two prepared pans and level the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 5–10 minutes, then carefully turn them out onto a wire rack. Cover tightly with plastic wrap while they cool to lock in the moisture.

Assemble and Decorate

Add the cold heavy cream, powdered sugar, milk powder and vanilla bean paste to a large mixing bowl. Beat on low speed to combine, then gradually increase the speed to medium-high. Whisk until the cream holds stiff peaks. Keep chilled in the fridge until you are ready to assemble.
1 ½ cups (375ml) heavy cream, 1 cup (120g) powdered sugar, 2 tbsp milk powder, 2 tbsp vanilla bean paste
Place your bottom cake layer onto a serving plate. Pipe a secure ring of whipped cream around the top edge to act as a dam. Spread a layer of cream inside the ring, then fill with 8 tablespoons of lemon curd.
10 tbsp high-quality lemon curd
Top with the second cake layer, pressing down gently to secure. Cover the entire cake with the remaining whipped cream, smoothing the sides with a bench scraper.
Swirl dollops of extra lemon curd over the top and decorate with candied lemon slices and edible flowers.
Candied lemon slices, Edible flowers

Notes

The lemons can be boiled and blended up to two days ahead and kept in the fridge in an airtight container.
The cake layers should be kept at room temperature covered in plastic wrap.
The assembled cake must be stored in the fridge. It will keep for 2-3 days but it's best consumed fresh.

Nutrition