Donna Hay’s zesty whole lemon cake | Home Beautiful

Ingredients

• 2 medium thin-skinned lemons (see cook’s note)
• 1 cup (220g) caster sugar
• ½ cup (75g) plain flour
• 1½ cups (180g) almond meal
• 2 tsp baking powder
• ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil
• 3 eggs, lightly whisked
• Lemon syrup
• ⅔ cup (160ml) lemon juice
• ⅓ cup (75g) caster sugar, extra
• To serve
• Candied citrus (optional)
• Sweet vanilla bean labne (optional) or plain thick Greek yoghurt