One-Bowl Whole-Lemon Blender Cake with Walnuts Step-by-step instructions

Before you start

Before starting, preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper. Wash the lemon thoroughly and cut it into wedges, removing any seeds.

Toast the walnuts if not already toasted: spread them on a baking sheet and bake for 5-7 minutes, then chop coarsely. Measure all ingredients. Have the blender, mixing bowl, and spatula ready. The glaze ingredients can be measured but not mixed until the cake is baked.

Instructions

Blend and Fold

1. 1Blend the wet ingredients
   Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides. Wash the whole lemon thoroughly, cut it into wedges, and remove any seeds. Place the lemon wedges, eggs, oil, milk, and granulated sugar in a blender. Blend on high for 2 minutes, or until the mixture is completely smooth and silky, with no visible pieces of lemon. The puree will be pale yellow and slightly frothy.
   Look for The mixture should be uniformly smooth, with no chunks of lemon or zest visible.
   Tip If the blender struggles, pause and scrape down the sides once. Blending for the full 2 minutes ensures the lemon rind is fully incorporated.
2. 2Fold in the dry ingredients
   Pour the lemon puree into a large mixing bowl. Add the all-purpose flour and baking powder, then fold gently with a rubber spatula until just a few streaks of flour remain. Add the chopped toasted walnuts and continue folding until the batter is evenly combined. Be careful not to overmix, as that can toughen the crumb. The batter will be thick but pourable.
   Look for The batter should be thick, with no dry flour pockets, and the walnuts evenly distributed.
   Tip Sift the flour and baking powder together first to avoid lumps. Fold just until combined; a few streaks are fine.

The blended mixture should be silky and pale yellow, with no visible lemon pieces. After folding in the flour and walnuts, the batter should be thick and evenly combined, with no dry streaks. The walnuts should be distributed throughout. The batter will be pourable but not runny.

Bake and Glaze

3. 3Bake the loaf
   Transfer the batter to the prepared loaf pan and smooth the top with the spatula. Bake at 350°F (175°C) for 45 minutes, or until the cake is domed and golden brown. A toothpick inserted into the center should come out with only moist crumbs attached. The internal temperature of the cake should register at least 160°F (71°C) in the center, ensuring the eggs are fully set.
   Look for The cake will be deeply golden, domed, and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning. If the top browns too quickly, tent loosely with foil.
4. 4Glaze the hot cake
   While the cake is still hot from the oven, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth and pourable. Pour the glaze evenly over the hot crust, letting it drip down the sides. The heat will help the glaze soak into the top, creating a shiny, translucent finish. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
   Look for The glaze sizzles slightly on contact and turns glossy as it sets.
   Tip Start with 2 tablespoons of lemon juice and add more if needed; the glaze should be thick but pourable.

The cake will rise and dome, turning golden brown. The glaze, poured over the hot cake, will sizzle and form a glossy, translucent coating. The kitchen will smell intensely of lemon and toasted nuts. The cake should spring back when lightly pressed.

Cool and Slice

5. 5Slice and serve
   Once the cake is completely cool, use a serrated knife to cut thick slices. The crumb should be tender and moist, and the glaze will have formed a delicate, crackly top. Press gently on a slice to see it bounce back. Serve at room temperature, with the glaze side up. Store any leftovers in an airtight container at room temperature for up to 3 days.
   Look for The slices hold together well, and the crumb is moist and springy.
   Tip For clean slices, wipe the knife between cuts. Serve with coffee or tea for a bright afternoon treat.

The cake should be completely cool before slicing. The glaze will have set into a delicate, crackly top. The crumb should be moist and tender, and the cake should hold together when sliced. Pressing on a slice should show it bounce back.

Common mistakes

Overmixing the batter after adding the flour is the most common mistake; it develops gluten and makes the cake dense. Blend the lemon mixture for the full 2 minutes to ensure it's completely smooth; otherwise, the cake may have bitter chunks of rind.

Don't skip toasting the walnuts — raw walnuts can taste bitter. When glazing, pour it over the hot cake so it can soak in; if the cake is cool, the glaze will sit on top and may crack.

Also, be sure to use a loaf pan that's the right size; a larger pan will produce a shallower cake.

How to tell it’s done

The cake is done when it is deeply golden brown and domed on top. A toothpick inserted into the center should come out with only moist crumbs, not wet batter. The internal temperature should register at least 160°F (71°C) on an instant-read thermometer.

The cake will pull away slightly from the sides of the pan, and the top will feel springy to the touch. Let it cool in the pan for 15 minutes before glazing, then transfer to a wire rack to cool completely.

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