Moist Whole Lemon Blender Cake with Lemon Icing Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a fresh, unwaxed lemon if possible. If your lemon is very large, you may need to boil it a minute or two longer.

The boiling time is important: too short and the peel will be tough, too long and the lemon may become mushy. Always remove the seeds before blending; they can add a bitter note.

To get a clean, even crack on top, make sure the butter line is drawn straight down the center of the batter. The butter helps the top split evenly as the cake rises.

If you prefer a softer crust, you can brush the baked cake with a little simple syrup while it's warm. This adds extra moisture and shine.

Variations

• Orange Variation: Swap the lemon for a whole orange, boiled for 10 minutes. Use orange juice in the glaze instead of lemon juice. Add a teaspoon of vanilla extract to the batter for extra warmth.
• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the dried fruit. Toast the nuts first for deeper flavor. The nuts add a pleasant crunch that contrasts with the tender crumb.
• Spiced Version: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and a pinch of ground cloves to the dry ingredients. This gives the cake a cozy, aromatic flavor that pairs well with the lemon.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly more delicate, so handle the batter gently. Add an extra tablespoon of milk if the batter seems too thick.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before serving.

Freezer

Freeze the unglazed cake tightly wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.

Reheat

To reheat, microwave individual slices for 10-15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes.

Store the cake in an airtight container at room temperature for up to 4 days. The glaze may soften slightly, but the cake will stay moist.

If the weather is very warm, you can store it in the refrigerator, but bring it to room temperature before serving for the best texture.

The cake can be baked a day ahead and kept wrapped in plastic wrap at room temperature. The glaze is best added just before serving, but you can also glaze it and let it set.

You can also prepare the lemon puree a day ahead and refrigerate it, but bring it to room temperature before mixing the batter.

Serving ideas

Serve this cake as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It's also wonderful with a cup of tea or coffee in the afternoon. The tart glaze and tender crumb make it a lovely ending to a meal, and the dried fruit adds a nice chewiness.

For breakfast or brunch, slice the cake thick and serve it slightly warm. The lemon flavor is bright and refreshing, and the cake is not too sweet, so it pairs well with fresh berries or a side of yogurt. It's also great for packing in lunchboxes or taking on a picnic.

Frequently asked questions

Recipe card

Moist Whole Lemon Blender Cake with Lemon Icing

Prep 15 minCook 35 minRest 10 minTotal 1 hServes 10

Ingredients

• 1 whole lemon, boiled and seeded
• 180 g granulated sugar (about 1 cup)
• 70 ml vegetable oil (about 1/3 cup)
• 50 ml whole milk (about 3 tbsp plus 1 tsp)
• 3 large eggs
• 100 g dried fruits (such as raisins, cranberries, chopped apricots)
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp softened butter
• 1 cup confectioners' sugar
• 2 tbsp fresh lemon juice

Instructions

1. Place the whole lemon in a small saucepan and cover with water. Bring to a boil and cook for 6 minutes. Drain, let cool slightly, then cut the lemon into quarters and remove any seeds. Transfer the lemon quarters to a blender. Add the granulated sugar, vegetable oil, whole milk, and eggs. Blend on high until completely smooth and velvety, about 30 seconds. Scrape down the sides as needed.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps. Set aside.
3. Pour the blended lemon mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined. Add the dried fruits and fold a few more times to distribute them evenly. Do not overmix.
4. Preheat the oven to 320°F (160°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Pour the batter into the prepared pan and smooth the top. Dip a knife into the softened butter and draw a line down the center of the batter to create a crack for the iconic bloom. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment and transfer to a cooling rack. While the cake is still warm, prepare the lemon icing: whisk together the confectioners' sugar and fresh lemon juice until smooth. Drizzle the icing over the cake in thin zigzags. Let the icing set before slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.