We do love all things lemon on this site. I have struggled with getting a lemon tree to produce for a few years now and it makes me sad EVERY winter when I buy really average lemons from supermarkets. I also hate seeing them laying on the ground in my neighbourhood and have been known to be a lemon picker upperer as I casually walk past. The struggle is real.
SO, when someone gifted me a basket full of beautiful Meyer lemons (those are the ones with the unbelievably soft skin, and the juice is quite sweet) I decided this was on the menu. Perfect for morning tea, pretty enough for afternoon tea or get the ice cream out and have it for dessert.
Try some of our other uber lemon recipes:
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- 4 eggs
- 200 Grams raw caster sugar BUY
- 3 lemons, zest and 40ml juice
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
- 150 Grams Pot set yoghurt or purchased Greek yoghurt Recipe
- 10 Drops doTERRA lemon oil (optional but wow) BUY
- 250 Grams Cake flour or SR flour Recipe
- 30 Grams butter BUY
- 80 Grams Ten Times sugar (icing sugar) Recipe
- fresh lemon juice as needed
- edible flowers to garnish
Preheat oven to 170°C and butter and flour a loaf tin very well. Set aside.
Place eggs and sugar into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3.
Add the finely grated lemon zest and juice, EVOO, yoghurt and lemon oil. Whip 1 min/Butterfly/speed 3. Remove the Butterfly.
Add the flour and fold in using a spatula until just combined. Pour into prepared tin and bake 40 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for at least 10 minutes then transfer cake to a wire rack to finish cooling completely before glazing.
To make the glaze, place the butter and icing sugar into a small bowl and blend by hand, adding the lemon juice slowly to loosen up the mixture until is is a good pouring consistency.
Drizzle over the cake, garnish with edible flowers and or thinly sliced lemon slices.
That's all the recipes!
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