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5 from 1 vote

Candied Lemon Cake

Recipe adapted from Donna Hay's Candied Lemon Cake
Author Jennifer Schmidt


  • cup plain flour sifted, 75g, all-purpose
  • 1 cup ½ icing sugar sifted, 240g, confectioner's
  • 1 cup almond meal 120g, ground almonds
  • Grated zest of 1 lemon
  • 6 egg whites
  • 90 g butter melted
  • 110 ml of vegetable oil
  • 1 cup ½ caster sugar 330g, superfine
  • 2/3 cups water 160ml
  • 1 lemon thinly sliced


  • Preheat oven to 180ºC (355ºF) and grease a 23cm cake tin and line it with baking paper. I used a spring form tin, but a regular cake tin will do.
  • Sift the flour and icing sugar into a bowl and add the almond meal and lemon rind. /mix well to combine.
  • Add the egg whites, butter and olive oil and mix well to combine. The batter will look incredibly moist, but don't worry, this is how it should be.
  • Pour into the prepared cake tine and bake for 20–30 minutes (the time will vary depending on your oven but I suggest checking after 20 minutes) or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, then turn out onto a plate.
  • To make the candied lemon slices place the sugar and water in a saucepan over medium heat and stir to dissolve the sugar.
  • Add the lemon slices and bring to the boil and cook for 12–15 minutes or until the syrup has thickened and the lemons are translucent.
  • Scoop the lemon slices out of the syrup onto a plate and pour the syrup over the cake and top with the lemon. Allow to cool before serving.