Ingredients
For the Cake:
1 whole seedless lemon washed, quartered, and seeds removed
4 eggs at room temperature
3/4 cup olive oil
1 1/4 cup granulated sugar
1/4 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon sea salt

For the Lemon Glaze
1 cup confectioners’ sugar
1-2 Tablespoons lemon juice

Directions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 loaf pan, or line it with parchment paper for easy removal.
2. In a blender, combine the whole seedless lemon (quartered and seeds removed), eggs, olive oil, granulated sugar, sour cream, and vanilla extract. Process the mixture until smooth, being careful not to over-blend.
3. Add the dry ingredients (flour, baking powder, sea salt) to the blender. Pulse just a few times until the dry ingredients are incorporated into the wet mixture. Do not overmix
4. Pour the batter into the prepared loaf pan.
5. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
7. For the glaze, combine the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake.