Whole Lemon Blender Cake

Elody Jacobs PhD

Updated on May 9, 2024

Prep Time:

10 mins

Cook Time:

50 mins

Cool Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

10 (serving size: 1 slice)

Yield:

1 lemon loaf

Can you blend a into a cake? Sure you can! Our new Whole Lemon Blender Cake uses every bit of the lemon to make a light, bright, and irresistibly .

"[I] was concerned that this would be too bitter given that the entire lemon is blended - the peel and pith can often be bitter," said recipe developer . "But, [I] was surprised to find it quite pleasant and not bitter at all. It is bright, sweet, and moist."

Made from an , this comes together in no time and turns out fluffy, tender, and full of fresh flavor. "The glaze adds just the right amount of sweetness to balance the tartness of the lemon," said recipe tester . "A really simple way to make a cake!"

Whole lemon blender cake, iced and garnished with fresh lemon zest, sliced and ready to serve. — Dotdash Meredith Food Studios

Ingredients

baking spray
1 large thin skinned lemon
1 cup granulated sugar
1/2 cup canola oil
1/3 cup sour cream
2 large eggs
1 teaspoon lemon extract
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup powdered sugar
1 1/2 tablespoons fresh squeezed lemon juice, plus zest for garnish (from 1 lemon)

Directions

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-x-5-inch loaf pan with baking spray and line with parchment, leaving a 2-inch overhang on all 4 sides. Spray parchment lightly with baking spray.

Dotdash Meredith Food Studios
Trim and discard lemon ends, slice lemon into 8 wedges and remove seeds. Place seeded lemon wedges, sugar, canola oil, sour cream, eggs, and lemon extract in a blender. Add flour, baking powder, and salt. Process until just combined and a smooth, thick batter is formed, about 25 seconds, stopping to scrape down sides and gently stirring every 5 seconds. Pour batter in the prepared pan.

Dotdash Meredith Food Studios
Bake in the preheated oven until a wooden pick inserted into center comes out clean, 50 to 55 minutes, tenting with foil after 30 minutes. Let cool in the pan for 10 minutes, using parchment overhang as handles, carefully remove cake from pan. Transfer to a wire rack; let cool at room temperature, 20 minutes.

Dotdash Meredith Food Studios
Whisk together powdered sugar and lemon juice in a medium bowl until combined.

Dotdash Meredith Food Studios
Spread powdered sugar mixture over cooled cake and garnish with lemon zest.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

361	Calories
13g	Fat
60g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 361
% Daily Value *
Total Fat 13g	17%
Saturated Fat 2g	9%
Cholesterol 23mg	8%
Sodium 197mg	9%
Total Carbohydrate 60g	22%
Dietary Fiber 3g	10%
Total Sugars 35g
Protein 4g	9%
Vitamin C 44mg	49%
Calcium 102mg	8%
Iron 2mg	10%
Potassium 176mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.