Bright Whole-Lemon Walnut Loaf Cake Step-by-step instructions

Before you start

Heat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Wash the lemon well and cut it into wedges, removing any seeds. Measure all the ingredients before starting.

The blender does most of the work, but having the dry ingredients pre-mixed makes the final assembly quick. If using walnuts, chop them coarsely and set aside. Have a wire rack ready for cooling.

Instructions

Blend and Mix

1. 1Blend the wet base
   Place the washed lemon wedges, eggs, oil, milk, and sugar in a blender. Blend on high for 2 minutes until the mixture is completely silky and the lemon is fully pureed.
   Look for The mixture should be smooth, pale yellow, and frothy with no visible lemon pieces.
   Tip Wash the lemon well before cutting; the peel is blended entirely, so cleanliness matters.
2. 2Mix the dry ingredients
   In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
   Look for The dry mixture should look uniform with no clumps of baking powder.
   Tip Whisking aerates the flour, which helps the cake rise evenly.

After blending, the mixture should be a smooth, pale yellow liquid with a frothy top. The dry ingredients should be well combined with no lumps.

When you fold them together, the batter should be thick and slightly lumpy, with walnuts distributed throughout. The batter will smell intensely of fresh lemon.

Bake to Golden

3. 3Combine wet and dry
   Pour the blended lemon mixture into the dry ingredients. Stir with a spatula until just combined, then fold in the chopped walnuts.
   Look for The batter should be thick but pourable, with walnuts evenly distributed.
   Tip Do not overmix; a few streaks of flour are fine and keep the crumb tender.
4. 4Bake the loaf
   Pour the batter into a greased 9x5-inch loaf pan. Bake at 350°F (175°C) for 45 minutes, until the top is domed and golden brown and a toothpick inserted in the center comes out clean.
   Look for The cake should be risen, deep golden, and spring back when pressed gently.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil for the last 15 minutes.

The cake will rise and dome as it bakes, filling the kitchen with a warm lemon aroma. The top should be deep golden brown, and the edges will pull slightly away from the pan. A toothpick inserted in the center should come out clean. The cake will feel springy to the touch.

Glaze and Finish

5. 5Glaze the hot cake
   While the cake is still hot, whisk the confectioners' sugar with enough lemon juice to form a pourable glaze. Pour it over the top of the loaf, letting it drip down the sides.
   Look for The glaze should be thick but fluid, creating a translucent white coating over the crust.
   Tip Pour the glaze slowly to control the drips; it will set as it cools.
6. 6Cool and serve
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
   Look for The crumb should be moist and tender, with visible walnut pieces and a glossy glaze.
   Tip For clean slices, use a serrated knife and wipe it between cuts.

The glaze should be thick but pourable, and when poured over the hot cake, it will melt and drip down the sides. The cake will look glossy and inviting. As it cools, the glaze will set into a translucent, crackly shell. The crumb should be moist and tender when sliced.

Common mistakes

Overmixing the batter after adding the flour can develop gluten and make the cake tough. Mix just until the flour disappears. Another common issue is under-blending the lemon, which leaves bitter chunks of peel—blend for the full two minutes until the mixture is completely silky.

If the cake browns too quickly, tent it with foil. And be sure to pour the glaze over the hot cake so it soaks in; if the cake is completely cool, the glaze will just sit on top.

How to tell it’s done

The cake is done when the top is domed and deep golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The internal temperature should read at least 160°F (71°C) in the center.

Because the batter is moist, it is important not to underbake—if the toothpick shows wet batter, continue baking for another 5 minutes and check again. The glaze will set as the cake cools, creating a shiny, crackly top.

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