Moist Lemon Blender Cake with Sunshine Glaze Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Measure all ingredients. Wash the lemon thoroughly.

Have ready a blender, a large mixing bowl, a whisk, and a wire rack. Prepare the piping bag or zip-top bag for the glaze after the cake cools.

Instructions

Blend and Mix

1. 1Prep the lemon and blend the wet ingredients
   Wash the whole lemon thoroughly under running water. Cut it into wedges, removing any seeds. Place the lemon wedges into a blender pitcher. Add the eggs, sugar, milk, and vegetable oil. Blend on high until the mixture is completely smooth and frothy, about 30 seconds. The lemon peel should be finely pureed into the liquid.
   Look for The liquid is bright yellow, smooth, and slightly frothy with no large pieces of lemon peel.
   Tip Blend longer if needed; the lemon peel must be fully broken down for a smooth crumb.
2. 2Mix the dry ingredients into the wet
   Pour the lemon puree into a large mixing bowl. Sift the all-purpose flour, baking powder, and vanilla sugar over the wet mixture. Whisk gently until just combined, being careful not to overmix. The batter should be smooth and velvety, with no dry streaks of flour remaining.
   Look for The batter is smooth, thick, and pourable, with a bright citrus aroma.
   Tip Sifting the dry ingredients helps prevent lumps and ensures even leavening.

The blender mixture is bright yellow, smooth, and frothy, with no visible pieces of lemon peel. After whisking in the dry ingredients, the batter is thick, smooth, and pourable, with a fragrant citrus aroma. The batter should be free of lumps and have a velvety consistency.

Bake and Cool

3. 3Bake the cake
   Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
   Look for The cake is golden brown, fragrant, and a toothpick comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning.
4. 4Cool the cake in the pan
   Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for 10 minutes. Then run a knife around the edges and carefully turn the cake out onto the wire rack. Allow it to cool completely before glazing, about 1 hour.
   Look for The cake releases cleanly from the pan and cools to room temperature.
   Tip Cooling completely prevents the glaze from melting into the warm cake.

The cake bakes to a deep golden brown and fills the kitchen with lemon scent. A toothpick inserted in the center comes out clean, and the top springs back when touched.

After cooling, the cake has pulled away from the pan edges and releases cleanly. It is fully set and no longer warm to the touch.

Glaze and Serve

5. 5Make the lemon glaze
   In a small bowl, whisk together the confectioners' sugar and freshly squeezed lemon juice until the mixture is thick and glossy. The glaze should be smooth and pourable but not too thin. If it's too thick, add a few more drops of lemon juice; if too thin, add a little more confectioners' sugar.
   Look for The glaze is thick, white, and glossy, with a pourable consistency.
   Tip Use fresh lemon juice for the brightest flavor.
6. 6Glaze and serve
   Transfer the glaze to a piping bag or a zip-top bag with a small corner snipped off. Pipe zigzag lines over the top of the cooled cake. Let the glaze set for a few minutes before slicing. Slice through the cake to reveal the tender, moist, sunshine-yellow crumb.
   Look for The glaze forms neat zigzags and the cake slices cleanly.
   Tip For a thicker glaze layer, pipe a second set of zigzags after the first has set slightly.

The glaze is thick, white, and glossy, and pipes into neat zigzags that hold their shape. The cake is fully cooled, and the glaze sets to a crackly finish. Slicing reveals a tender, moist, sunshine-yellow crumb with a delicate lemon fragrance.

Common mistakes

Overmixing the batter can develop gluten and make the cake tough; mix just until no dry streaks remain. Blending the lemon too little can leave bitter chunks of peel—blend until completely smooth.

If the glaze is too thin, it will run off the cake; add more confectioners' sugar to thicken. Conversely, if it's too thick, add a few drops of lemon juice. Cooling the cake completely is essential before glazing.

How to tell it’s done

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top springs back when lightly pressed. The internal temperature should read 160°F (71°C) in the center.

The edges will be golden brown and slightly pulled away from the pan. Allow the cake to cool completely before glazing to prevent the glaze from melting.

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