Whole Lemon Blender Cake

I used Meyer lemons for this recipe, as they are the sweetest and least bitter or sour of all the lemon varieties. Therefore, I believe they are the best, but you can absolutely use a regular lemon making sure not to over-blend.

It is very important to NOT over-blend this cake. Do not blend for more than 15-20 seconds. The more the cake is blended the more it breaks down the pith which will make for a very bitter cake.

Do NOT over-blend this cake. If your blender is not powerful enough to break down the lemon peel, please zest it, peel it, and use that instead. I use a Vitamix and blend only for about 20 seconds. 

I have not tried making this cake gluten-free but you could try using a gluten-free 1-to-1 all-purpose flour for baking. Let me know if you try it and how it comes out!

I have tested this recipe with clementines, and it comes out so well! My Whole Clementine Blender Cake recipe is linked HERE.

Absolutely, you can add poppy seeds to this recipe to make a lemon poppy seed cake!

If you have any dietary preferences (like keto or low-carb), you will have to experiment with a 1-to-1 monk fruit sweetener and various other alternatives. Please let us know in the comments of this blog how you made this cake differently so others can learn as well.

You can always adjust the sugar in this recipe as it’s not overly sweet. Feel free to add more if you like your baked goods sweeter. Alternatively, you could do less sugar if you’re trying to cut sugar out.

The bake time will depend on the oven and what type of pan you use, so please keep a good eye on it.

I use a ceramic, non-stick loaf pan for this recipe. You can use a different type of pan, but please keep a close eye on it as the baking time may reduce or increase.

I like to spray and line the loaf pan for easier cleanup, but feel free to butter and flour it if you wish to do so as well.

You can store this cake, covered, on the counter for a few days, but it probably won’t last you that long!

You can replace the lemon with an orange in this recipe. I have perfected this in my recipe for Whole Orange Blender Cake!

I have not tried this cake with almond flour, so you will have to experiment. If you choose to experiment with alternative ingredients, always add a little at a time until you have the proper consistency. 

To ensure the lemons are clean, soak them in a vinegar and water solution and scrub them to draw out any impurities. Mix 1/4 cup of vinegar + 2 cups of water and soak for 5-10 minutes. Rinse and use as directed. 

Yes you may. However, depending on the food processor and how powerful it is, you may need to peel the fruit and use the peeled fruit + zest instead.

Any oil will work for this cake. You can also use melted butter if you’d like.

Yes, you can certainly use butter instead of oil for this recipe.

A Nutribullet is not nearly as powerful, but If you try it in a Nutribullet, I would suggest peeling the lemon before blending.

Always check the baking powder and flour before use! If the cake comes out too dense and not fluffy or moist, the baking powder is most likely out of date.

You can test if baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder, always check the expiration date. Expired baking powder will not help a recipe rise in the oven, and will result in a sad, deflated cake.

While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.