Quick Greek Lemon Pulp Cake (Using Leftover Lemon Pulp)
Want to make a quick, tasty sweet to enjoy with friends? This cake comes to the rescue! Check out this simple, moist lemon cake made using leftover pulp from homemade lemonade—no waste, no fuss.
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After making a big batch of Greek lemonade, you’re often left with pulp. It may seem like a byproduct, but it’s full of flavor and moisture—ideal for baking.
This quick lemon cake uses that pulp as its base. No need to zest or juice again. Just stir, mix, and bake. With only a few pantry ingredients, it’s perfect for a weekday treat or afternoon snack.
How I Make It – Step by Step
Once you’ve strained the lemon juice, save about ½ to ¾ cup of pulp. Make sure there are no seeds or fibrous bits—just soft, fine pulp.
Mix it into a basic batter with flour, oil, sugar, eggs, and a little baking powder. The result is a moist, slightly tangy cake with a real lemon kick.
Use a loaf tin or a small round pan. This cake doesn’t rise too high, but it’s soft and full of flavor. You can dust it with powdered sugar or drizzle it with a thin lemon glaze.
Quick Lemon Pulp Cake
Ingredients
- 2 eggs
- 100 grams sugar
- 100 ml neutral oil (like sunflower) (in Crete we still prefer olive oil for extra fragrance).
- ¾ cup lemon pulp. (about 150–170 grams)
- 160 grams all-purpose flour.
- 1 tsp baking powder.
- Pinch of salt.
Instructions
- Preheat the oven to 175°C (350°F) and grease a loaf pan.
- Beat eggs and sugar until light. Add the oil and mix.
- Stir in the lemon pulp.
- Fold in the flour, the baking powder, and the salt.
- Pour into the baking pan.
- Bake for 35–40 minutes, until it's golden and firm.
- Cool and slice.
Notes
Nutrition
Serving Tips
- Dust with powdered sugar or add a thin glaze (lemon juice + icing sugar).
- Serve with Greek yogurt or tea for a light dessert.
- Keeps well for 2–3 days in an airtight container.
Variations
- Add 1 tsp vanilla or lemon extract for extra aroma.
- Stir in poppy seeds or chopped nuts, especially tasty in winter!
- Replace half the flour with almond meal for a richer texture.
This lemon pulp cake is a simple solution to food waste and a treat on its own. It captures the brightness of lemons in every bite and turns leftover pulp into something worth sharing.
Pin for Later!
Easy-to-Bake Lemon Cake
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
