Photography: Chris Court / Styling: Donna Hay
Bright, bold and beautifully simple, this zesty whole lemon cake captures everything fans love about Donna Hay. Turning her favourite whole‑orange method into a sunshine‑filled lemon version, Donna creates a cake that’s ultra‑soft, wonderfully tangy and dripping with the most irresistible lemon syrup. Whole simmered lemons bring deep, aromatic citrus flavour, while almond meal lends a delicate crumb and lush texture. Finished with glossy syrup and optional candied citrus, this cake is pure summer on a plate – vibrant, elegant and effortlessly delicious. It’s the kind of timeless Donna Hay dessert that feels special yet completely achievable, perfect for any occasion.
If you love lemon recipes, try our delicious lemon slice or lemon tart. For more lemon recipes, check out our lemon recipes collection. Read more about one of Australia’s favourite cooks in our interview with Donna Hay.
Ingredients
Method
Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly.
Preheat the oven to 160°C .Line a 22cm round cake tin with non-stick baking paper.
Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth.
Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.
While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium-low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly.
Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt.
Cook’s note
Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour.
This is an edited extract from ‘Sunshine, Lemons and Sea Salt’ by Donna Hay, with photography by Chris Court and Con Poulos, published by 4th Estate, $55.
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