Briefly submerge the organic lemon in hot water, then cut it into pieces, making sure to remove the seeds and any thick white pith to avoid bitterness.
Place the lemon pieces, eggs, sugar, salt, and milk into a bowl and blend using an immersion blender until completely smooth.
Sift the flour and baking powder into the blended mixture and mix well until combined.
Pour the batter into a prepared baking pan and drizzle the rapeseed oil lengthwise down the center of the batter.
Bake in a preheated oven at 180°C (350°F) using top/bottom heat for about 35-40 minutes.
To make the glaze, whisk the powdered sugar with the juice of the second lemon until you have a creamy consistency.
Pour the glaze over the cooled cake and grate some fresh lemon zest over the top to finish.
Cook it hands-free.
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