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Whole Lemon Blender Cake

Snejana Andreeva - 1

By Snejana Andreeva

on Jan 20, 2024

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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
  • How to Prepare
  • Nonna’s Tip 🍋
  • Whole Lemon Blender Cake Variations and Substitutions
  • Similar Recipes
  • Best Served With
  • Common Questions
  • Whole Lemon Blender Cake Recipe
Lemon loaf cake with lemon glaze, sliced on a marble surface. Two whole lemons and lemon slices are placed nearby. A knife and stacked plates are visible in the background. - 3

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!

Whole Lemon Blender Cake - 4

How to Prepare

🔥 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 !

A flat lay of baking ingredients on a marble surface, including flour, sugar, eggs, a lemon, olive oil, baking powder, salt, and water. A gray cloth napkin is placed alongside the ingredients. - 5

♨️ 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!

A loaf pan lined with parchment paper is filled with uncooked yellow batter, ready to be baked, set against a white marble background. - 6

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.

A sliced loaf of lemon drizzle cake with a light glaze on top is displayed against a white tiled background. Lemons are placed nearby, and crumbs are scattered around the cake. - 7

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

Three slices of golden yellow Whole Orange Blender Cake are arranged on a white plate. The cake appears moist and fluffy, with a slightly browned edge and small air pockets throughout the slices. - 8 Three slices of golden yellow Whole Orange Blender Cake are arranged on a white plate. The cake appears moist and fluffy, with a slightly browned edge and small air pockets throughout the slices. - 9

Whole Orange Blender Cake

55 mins

A close-up of a sliced clementine cake dusted with powdered sugar on a white plate, with a blurred holiday background featuring candles, wood, and a decorated Christmas tree. - 10 A close-up of a sliced clementine cake dusted with powdered sugar on a white plate, with a blurred holiday background featuring candles, wood, and a decorated Christmas tree. - 11

Clementine Cake

55 mins

Four slices of Revani Cake, a yellow pound cake topped with powdered sugar, are neatly arranged on a white plate, placed on a white surface with a white cloth in the background. - 12 Four slices of Revani Cake, a yellow pound cake topped with powdered sugar, are neatly arranged on a white plate, placed on a white surface with a white cloth in the background. - 13

Orange Lemon Cake

35 mins

A close-up of a slice of easy carrot cake with visible carrot shreds and nuts, topped with a thick layer of creamy white frosting, on a white plate. - 14 A close-up of a slice of easy carrot cake with visible carrot shreds and nuts, topped with a thick layer of creamy white frosting, on a white plate. - 15

Carrot Cake

Best Served With

  • Coffee such as my Italian Affogato or tea 🫖

Common Questions

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!

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.

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Video

Equipment

  • ▢ Loaf Pan
  • ▢ Measuring Cups + Spoons
  • ▢ Parchment Paper
  • ▢ Liquid Measuring Cup
  • ▢ Blender
  • ▢ Nakiri Knife

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

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!

Nonna’s Notes

My Notes

Nutrition

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

Whole Lemon Blender Cake

Equipment

  • Loaf Pan
  • Measuring Cups + Spoons
  • Parchment Paper
  • Liquid Measuring Cup
  • Blender
  • Nakiri Knife

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

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

Nutrition

Whole Lemon Blender Cake https://themodernnonna.com/whole-lemon-blender-cake/ January 20, 2024