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

Before you start

Before starting, measure all ingredients. The lemon should be washed and cut into wedges, and the eggs, oil, and milk should be at room temperature for best blending.

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or nonstick spray. Have the flour, baking powder, and salt measured and ready to whisk. The glaze ingredients are mixed while the cake bakes, so set them out as well.

Instructions

Blend and Mix

1. 1Blend the Wet Ingredients
   Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Place the 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.
   Look for The mixture should be pale yellow and frothy, with the lemon zest and pulp fully incorporated.
   Tip Scrape down the sides of the blender halfway through to ensure everything is evenly pureed.
2. 2Finish the Batter
   In a separate bowl, whisk together the flour, baking powder, and salt. Pour the blended lemon mixture into the dry ingredients and stir just until combined. The batter will be thin.
   Look for No dry streaks remain, but do not overmix—the batter should be lump-free and pourable.
   Tip Use a spatula to fold the last bits of flour in gently.

After blending, the mixture should be completely smooth, with no visible pieces of lemon. The batter will be thin and frothy. When you add the flour, stir just until combined—a few lumps are okay. The batter should be pourable and even.

Bake and Glaze

3. 3Bake the Cake
   Pour the batter into the prepared loaf pan. Bake at 350°F (175°C) for 45 minutes, until the cake is domed and golden brown, and a toothpick inserted into the center comes out clean.
   Look for The top is deep golden, the edges pull away slightly from the pan, and the internal temperature registers 200°F (93°C) in the center.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil after 30 minutes.
4. 4Glaze While Warm
   While the cake is still hot from the oven, whisk the confectioners' sugar and lemon juice in a small bowl until smooth. Pour the glaze over the hot cake, letting it soak into the crust and drizzle down the sides.
   Look for The glaze sizzles slightly on contact and forms a shiny, translucent coating.
   Tip Use a spoon to spread the glaze evenly if it pools in the center.

The cake will rise and dome in the oven, turning deep golden. When a toothpick comes out clean, remove it from the oven and immediately pour the glaze over the hot cake.

The glaze will bubble and soak into the crust, creating a shiny, sticky top.

Cool and Slice

5. 5Cool and Slice
   Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Wait at least 20 more minutes before slicing with a serrated knife.
   Look for The glaze has set into a crackly shell, and the cake is firm enough to slice without crumbling.
   Tip For clean slices, dip the knife in hot water and wipe it dry between cuts.

After cooling for 10 minutes in the pan, transfer the cake to a rack. The glaze will set into a crackly shell. Once completely cool, slice with a serrated knife to reveal the moist, tender crumb studded with tiny bits of lemon zest.

Common mistakes

Do not overmix the batter after adding the flour—stir just until no dry streaks remain. Overmixing develops gluten, which can make the cake tough.

Also, do not open the oven door during the first 30 minutes of baking; the temperature drop can cause the cake to sink. Finally, do not skip the resting time after glazing; the glaze needs to set before slicing, or it will run off.

How to tell it’s done

The cake is done when it is deep golden brown, domed in the center, and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The internal temperature should register 200°F (93°C) in the center.

If the top is browning too quickly, tent loosely with foil. Let the cake cool in the pan for 10 minutes before glazing, then cool completely on a rack before slicing.

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