Bright Whole-Lemon Blender Cake with Glossy Glaze Step-by-step instructions

Before you start

Before you start, preheat the oven to 350°F (175°C) and position a rack in the center. Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal. Wash the lemon thoroughly and cut it into wedges, removing any seeds if you find them.

Measure all ingredients: the eggs, oil, milk, and sugar go into the blender, while the flour, baking powder, and salt go into a mixing bowl. Have a spatula, whisk, and cooling rack ready. The blender will do the heavy lifting, so no need to juice or zest the lemon by hand.

Instructions

Blend and mix

1. 1Blend the wet ingredients
   Place the washed whole lemon wedges, eggs, oil, milk, and sugar in a blender. Blend on high for 2 minutes until the mixture is completely silky and smooth, with no visible pieces of lemon peel or pith. The liquid will look pale and slightly frothy.
   Look for The mixture should be uniform and pale yellow, with a smooth, pourable consistency.
   Tip Make sure the lemon is thoroughly washed and cut into wedges so it fits easily in the blender. Scrape down the sides if needed.
2. 2Mix the dry ingredients
   In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside while the blender finishes.
   Look for The dry ingredients should be evenly distributed with no lumps.
   Tip If you have time, sift the flour and baking powder to aerate the mixture for a lighter crumb.
3. 3Combine the batter
   Pour the blended lemon mixture into the bowl with the dry ingredients. Gently fold with a spatula or whisk until just combined, being careful not to overmix. The batter will be thin and pourable.
   Look for The batter should be smooth with no dry streaks, but do not beat vigorously.
   Tip Overmixing can develop gluten and make the cake tough. Stop as soon as the flour disappears.

The blended lemon mixture should be completely smooth and silky, with no visible pieces of peel or pith. It will be pale yellow and slightly frothy. When you fold in the dry ingredients, the batter will be thin and pourable, with no lumps. The aroma will be intensely lemony and fresh. This phase takes about 5 minutes.

Bake and cool

4. 4Bake the cake
   Preheat the oven to 350°F (175°C). Pour the batter into a greased and floured 9x5-inch loaf pan. Bake for 45 minutes, until the top is deeply golden and domed, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
   Look for The cake should be golden brown, spring back when gently pressed, and pull away from the sides of the pan.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil after 30 minutes. Check for doneness with a toothpick at 40 minutes.
5. 5Cool in the pan
   Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully turn it out onto the rack to cool completely before glazing.
   Look for The cake should be set and firm to the touch, and the internal temperature should read at least 160°F (71°C) if measured.
   Tip Cooling in the pan for too long can make the bottom soggy. Set a timer for 10 minutes.

After 45 minutes, the cake should be deeply golden, domed, and spring back when pressed gently. A toothpick inserted in the center should come out clean or with a few moist crumbs.

The kitchen will smell like lemon and toasted sugar. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

Glaze and slice

6. 6Make the glaze
   In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth. The glaze should be thick but pourable, adding more juice a teaspoon at a time if needed.
   Look for The glaze should be glossy and free of lumps, with a consistency that slowly drips off a spoon.
   Tip For a thicker glaze, use less juice; for a thinner one, add more. Adjust to your preference.
7. 7Glaze and serve
   Pour the glaze over the completely cooled cake, letting it drip down the sides and over the top. Slice with a serrated knife to serve.
   Look for The glaze should set slightly but remain glossy, and the cake should be moist and tender when sliced.
   Tip For clean slices, dip the knife in hot water and wipe it dry between cuts.

The glaze should be smooth, glossy, and thick enough to coat the back of a spoon. When poured over the cooled cake, it will drip down the sides and set into a shiny, crackly shell. Slicing with a serrated knife reveals a moist, tender crumb studded with tiny bits of lemon zest. Each bite is bright, tangy, and sweet.

Common mistakes

Overmixing the batter after adding the flour can develop gluten and make the cake tough; fold just until no dry streaks remain. If the lemon is not blended long enough, you'll have bitter pieces of peel in the cake—blend for the full 2 minutes on high.

A too-hot oven can cause the cake to dome excessively and crack; use an oven thermometer to verify. Overbaking can dry out the crumb, so start checking at 40 minutes. Finally, glazing the cake while it's still warm will cause the glaze to melt and soak in, so wait until the cake is completely cool.

How to tell it’s done

The cake is done when the top is deeply golden brown and domed, and a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. The internal temperature should read at least 160°F (71°C) when measured with an instant-read thermometer.

The cake should feel firm to the touch and pull away slightly from the sides of the pan. If the top is browning too quickly, tent with foil after 30 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

• Egg dishes: 160°F (71°C) in the thickest part