Whole Lemon Blender Cake

4.32 from 396 votes

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Thanks to all of you incredible humans who not only tried my viral Whole Orange Blender Cake but looked at the variations and substitutions and thought, “Say no more 🤌.” Because of you, the Whole Lemon Blender Cake was born. Made with Meyer lemons 🍋, this Whole Lemon Blender cake is no average lemon loaf. Unlike regular lemons, Meyer lemons have a much thinner skin that’s almost sweet, making them the ideal choice for this fluffy, moist and perfectly citrusy cake.

Why You’ll Love Whole Lemon Blender Cake

This recipe is perfect for those who appreciate simplicity and convenience. With only 10 minutes of prep time and a few simple steps, which include throwing all the ingredients into a high-powered blender (we are all about that no-labor life 💅), you will create the most delicious, tender, melt-in-your-mouth lemon loaf. Topped with a sweet lemon glaze, this whole lemon blender cake is perfectly lemony and ridiculously good 🤤. If you’re craving that Starbucks lemon loaf experience but want to do the absolute least, this is the recipe for you!

How to Prepare Whole Lemon Blender Cake

🔥 Preheat the oven to 350°F (180°C) and prepare a loaf pan with parchment paper and baking spray.

🍋 Be sure to wash the lemon well before adding it to the blender.

🌀 Add all of the ingredients to a high-powered blender, starting with the wet ingredients. Blend for about 20 seconds until a thick, pourable batter forms. Do not over-blend!

♨️ Pour the batter into the lined pan and bake for 45-50 minutes or until a toothpick comes out clean 2 inches from the side.

🧊 Let the cake cool for 10 minutes, then remove it from the loaf pan.

❄️ Once cooled, feel free to drizzle the cake with lemon glaze, made with powdered sugar and lemon juice, if desired. Enjoy!

Nonna’s Tip 🍋

I used a Meyer lemon, which is sweeter and less tart than a regular lemon. It also has thinner skin and is, therefore, easier to blend. 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 for only about 20 seconds. 

Whole Lemon Blender Cake

Whole Lemon Blender Cake Variations and Substitutions

Remember to adjust quantities accordingly and have fun experimenting with these variations to create the best version of my Whole Lemon Blender Cake 💛 that suits your preferences!

  1. Instead of all-purpose flour, you can try using whole wheat flour, oat flour, almond flour, or 🥥 coconut flour. However, you will have to experiment and adjust the quantities.
  2. For a gluten-free cake, a 1-1 gluten-free flour might work, but you will have to test to see.
  3. I used a lemon glaze on top of my cake, but you could use powdered sugar or leave it plain.
  4. Feel free to experiment with 🍯 honey, maple syrup, or monk fruit sweetener instead of sugar if you prefer a natural sweetener.
  5. Add chopped nuts such as walnuts, pecans, or almonds.
  6. This cake would be delicious with some poppy seeds to make a lemon-poppy seed version!
  7. Include shredded coconut or grated 🥕 carrots for additional texture.

Similar Recipes

Best Served With

  • Coffee or tea 🫖
  • Other loaf cakes, like my Carrot Cake or cookies with a brunch
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Common Questions

What type of Lemon should I use?

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.

What happens if I over-Blend this cake?

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.

How long should I blend the batter for?

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. 

Can I make this lemon cake gluten-free?

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!

Would this recipe work with clementines?

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

Could I add poppy seeds to this recipe?

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

Can I adjust the recipe for keto, low-carb, or other diets?

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.

How can I adjust the sweetness of the cake?

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.

How will I know when the cake is done?

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

What type of pan do you use?

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.

How do you prepare the pan for baking?

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.

How do I store the cake?

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

Can I use an Orange instead of a Meyer lemon?

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

Could I use almond flour in place of all-purpose flour?

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. 

How should I clean my lemons before using them in a recipe?

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. 

can I use a food processor?

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.

What type of oil can I use for this recipe?

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

Can I substitute butter for the oil?

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

Would this recipe work in a Nutribullet?

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

What if my cake comes out too dense?

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.

How can I check if my baking powder is still good?

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.

Whole Lemon Blender Cake

Whole Lemon Blender Cake

Made with Meyer lemons 🍋, this Whole Lemon Blender cake is no ordinary lemon loaf. Unlike regular lemons, Meyer lemons have a much thinner skin that's almost sweet, making them a perfect choice for this super simple yet flavour-packed cake.
4.32 from 396 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 slices
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

The Cake

  • avocado oil spray
  • 4 eggs, at room temperature
  • ¾ cup avocado oil , 175 ml
  • 1 cup granulated sugar, 200 grams
  • 1 whole Meyer lemon, washed, quartered, and seeds removed
  • 1 teaspoon lemon extract, 5 grams
  • 2 cups all-purpose flour, 250 grams
  • ¾ tablespoons baking powder, 8 grams (make sure it's not expired)
  • ½ teaspoon salt, 3 grams
  • powdered sugar, for dusting (optional)

The Lemon Glaze

  • ½ cup powdered sugar
  • 2 tablespoons lemon juice, or until desired consistency

Instructions 

The Cake

  • Please check if the baking powder or flour is expired prior to starting.
  • Preheat the oven to 350F (180C). Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.
  • Wash the lemon really well. You can also soak it in some vinegar + water to draw out any impurities. Cut into slices or quarters.
  • Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn't get stuck. Blend for 15-20 seconds or until a thick pourable batter forms. Do NOT over-blend as this will break down the pith and result in a very bitter cake.
  • Pour the batter into the lined pan and bake at 350F (180C) on the middle rack for 45 to 50 minutes or until a toothpick comes out clean 2 inches from the side.
  • Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the loaf pan once it has cooled, and optionally top it with the lemon glaze. You can also enjoy this cake on its own or with a simple dusting of powdered sugar on top.

The Lemon Glaze

  • Combine the powdered sugar and lemon juice until you reach your desired consistency. Pour the glaze over the cake and enjoy!

Video

Nutrition

Calories: 302kcal, Carbohydrates: 38g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 198mg, Potassium: 46mg, Fiber: 1g, Sugar: 22g, Vitamin A: 80IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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22 Comments

  1. I have Meyer lemons that have been frozen whole. Do you think it would work with a defrosted Meyer lemon?

    1. Hi Kim, the lemons may have a higher liquid content due to freezing, so I’m not sure if it will work.

  2. Hi Sneji!
    Getting ready to make this recipe, and I see that you have “3/4 tablespoons” for the baking powder. Does the recipe call for that much, or is it supposed to be teaspoons?
    I also want to say that I sooo appreciate that this recipe is all done in the blender! Thank you!

  3. Hi my lemons did not grade at all they came out whole . But I used the dough gadget to my ninja blender and I mixed it in the dough selection Any suggestions. I took out the quarter lemons out . It’s baking right now so I will get back with you to let you know how it came out .

    Thank you so much 😊

    1. HI Love, ok this actually makes sense because your blender is probably not powerful enough. In this case please use the fruit only + Zest. I have this all in my Q and A section as well 🙂

    1. Looks amazing, Maryia!! Thank you so much for rating this AND providing a picture of your beautiful cake!! YUM! 😊❤️

      1. Hi Victor, there’s a button at the top of my page that says “jump to recipe” just go to it or scroll down to the recipe card

  4. 5 stars
    Delicious. I subbed in what I had on hand (vanilla extract and olive oil) and it came out good. The lemon glaze really made it, so don’t skip that! I will definitely try the orange cake next. 🤓

    1. Paolo, this looks incredible! Thank you for sharing and rating! The lemon glaze is amazing for sure! I appreciate you sharing your substitutions as well!!

  5. Could I sub vanilla for the lemon extract? I don’t buy extracts typically so I don’t have them readily on hand.