Whole Lemon Blender Cake

4.53 from 355 reviews

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.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blender cake, dessert, healthy dessert, lemon cake, lemon loaf

Servings: slices

Author: The Modern Nonna

Equipment

Ingredients

The Cake

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

The Lemon Glaze

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

US Customary - Metric

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

Notes

Flour Substitutions: 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.

Gluten-Free: For a gluten-free cake, a 1-1 gluten-free flour might work, but you will have to test to see.

Glaze Alternatives: I used a lemon glaze on top of my cake, but you could use powdered sugar or leave it plain.

Natural Sweetners: Feel free to experiment with honey, maple syrup, or monk fruit sweetener instead of sugar if you prefer a natural sweetener.

Mix-Ins: Add chopped nuts such as walnuts, pecans, or almonds. This cake would be delicious with some poppy seeds to make a lemon-poppy seed version! Include shredded coconut or grated carrots for additional texture.

Nutrition