For an extra burst of lemon flavor, consider adding the zest of one additional lemon to the batter. Ensure your butter is at room temperature for a smooth batter consistency. Cooling the lemons completely is crucial for easy handling and prevents the batter from cooking prematurely. For a more intense lemon flavor, use less cream cheese frosting and add more lemon curd. Experiment with flavors! The limoncello adds a subtle depth; if you don't have it on hand, you can substitute a teaspoon of lemon extract.
Whole Lemon Layer Cake
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 55 mins
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SERVING10 People
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VIEWS12
This radiant lemon layer cake bursts with bright citrus notes, offering a delightful balance of tangy and sweet without relying on a sticky syrup. The whole lemons, transformed into a velvety batter, infuse every bite with intense flavor, making it a truly unforgettable dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate99 g
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Cholesterol109 mg
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Fiber2 g
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Protein6 g
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Saturated Fat12 g
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Sodium335 mg
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Sugar70 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSubmerge the Meyer lemons in a 2-quart saucepan with 4 cups of water. Bring to a vigorous boil over high heat, then reduce the heat to low, cover, and gently simmer until the lemons are tender, about 25 minutes. Allow to cool completely in the water. (Prep time: 30 minutes)
02
StepPreheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch cake pans by lightly greasing them, lining the bottoms with parchment paper rounds, and then lightly greasing the parchment paper. This ensures easy release after baking. (Prep time: 10 minutes)
03
StepRemove any stems from the cooled lemons. Quarter each lemon and meticulously remove all seeds. (Prep time: 5 minutes)
04
StepIn the work bowl of a large food processor, combine the lemon quarters and process until a fairly smooth puree forms, approximately 30 seconds. Add the flour, sugar, butter, baking powder, and salt. Pulse about 10 times, until the mixture resembles coarse crumbs with visible flecks of lemon zest. With the motor running, slowly pour in the eggs and limoncello. Process until a thick, slightly grainy batter forms, about 10 seconds or less. Avoid over-processing. (Prep time: 15 minutes)
05
StepDivide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. (Prep time: 5 minutes)
06
StepBake in the preheated oven until the tops are lightly golden and spring back lightly when touched, and a toothpick inserted into the center of each cake comes out clean, 20 to 23 minutes. Cool the cakes in the pans for approximately 5 minutes before inverting them onto wire racks to cool completely. (Bake time: 23 minutes, Cool time: 20 minutes)
07
StepOnce the cake layers are completely cool, place one layer on a cake plate and spread evenly with lemon curd. Top with the second layer and generously frost the top, or both the top and sides, with cream cheese frosting. (Prep time: 15 minutes)
RECIPE REVIEWS
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Anne Swift
Jun 28, 2025The limoncello gives it a special touch. Delicious!
Reyna Trantow
Jun 27, 2025This cake is absolutely divine! The lemon flavor is so intense and refreshing.
Mariela Gislason
Jun 22, 2025The cream cheese frosting is the perfect complement to the tangy lemon cake.
Mallie West
Jun 13, 2025Easy to follow recipe and the results were fantastic. Will definitely make again!
Ray Schmeler
Jun 11, 2025I was skeptical about using the whole lemon, but it turned out amazing. My family loved it!