Ingredients
LEMON
1
00 FLOUR
250 gr
CASTERED SUGAR
200 gr
EXTRA VIRGIN OLIVE OIL
100 ml
WATER
50 ml
BAKING POWDER FOR CAKES
16 gr
EGGS
3
FOR THE FINISH
ICING SUGAR
to taste
LEMON
1/2
Pan di limone is a typical Sicilian dessert, perfect for dunking in a glass of hot milk for breakfast or for a snack with the whole family. It is a sort of plumcake, with a soft and pleasantly moist consistency, and an unmistakable citrus scent, very reminiscent of pan d’arancio: another island specialty, traditionally prepared during the winter.

To bring it to the table, you will need a sweet and juicy lemon, cut into pieces and blended whole, pulp and peel included: for this reason we suggest you buy it organic and not chemically treated, so you can enjoy it without any fear, and then remove the white part, slightly bitter. Once reduced to a puree, together with a drop of water, you just need to combine it with a mixture of eggs, sugar, extra virgin olive oil, yeast and flour, then pour the resulting mixture into the appropriate rectangular mold and bake everything in the oven for less than 40 minutes. You will thus obtain a delicious and fragrant cake, to be cut into slices and served as a happy ending to the meal at the end of Sunday lunch.

Once ready, you can sprinkle the dessert with a light layer of icing sugar, as we did, or you can cover it with a lemon glaze, with grated coconut or almond flakes, to sprinkle on the surface before proceeding with cooking. If you prefer, you can enrich the preparation with candied orange peel, chocolate chips, raisins soaked in rum or even with a small glass of limoncello, for an even more fragrant result.

Discover how to prepare the lemon bread by following the step-by-step procedure and advice. If you liked this recipe, also try the lemon caprese or the lemon cream cake.

How to prepare lemon bread
Step 1
Rinse the lemon, dry it and cut it into pieces 1; then remove the seeds.

Step 2
Transfer the lemon to the jug of a mixer, pour in the water 2 and blend everything well until it becomes a puree.

Step 3
Collect the eggs with the granulated sugar 3 in a bowl and work with the electric whisk for a few minutes.

Step 4
Once you have obtained a fluffy and frothy mixture, slowly pour in the extra virgin olive oil 4.

Step 5
Add the lemon puree 5.

Step 6
Incorporate the flour 6, a little at a time.

Step 7
Finish with the baking powder 7 and mix well with a spatula.

Step 8
Transfer the creamy and smooth mixture obtained into a plumcake mold 8, lined with baking paper, and put in the oven at 180 °C for about 40 minutes. Once the cooking time is up, take the cake out of the oven, let it cool and turn it out.

Step 9
Place the lemon bread on a serving plate, sprinkle it with icing sugar, garnish it with 1 lemon wedge and serve it in slices 9.