Whole Lemon Blender Cake with Lemon Glaze Tips, FAQ & printable recipe

Tips for success

For the brightest flavor, use a fresh, firm lemon with smooth skin. The oil in the rind is what gives the cake its intense aroma, so a thick-skinned lemon will yield more flavor.

If you prefer a milder lemon taste, use a smaller lemon or remove some of the pith before blending.

The glaze is essential—it adds sweetness and a glossy finish. Whisk the confectioners' sugar and lemon juice until completely smooth; if it is too thick, add a few drops of lemon juice.

Pour it over the cake while it is still warm so it can soak into the crust, creating a crackly, sweet layer.

Variations

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the flour mixture. The seeds add a pleasant crunch and a nutty flavor that complements the lemon.
• Orange Blender Cake: Replace the lemon with a whole orange, cut into wedges, and use orange juice in the glaze. The flavor is sweeter and less tart, with a lovely orange blossom aroma.
• Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture will be slightly more tender, but the cake will still be moist and delicious.
• Yogurt Glaze: For a tangier glaze, replace the lemon juice with 2 tablespoons of plain yogurt and add a teaspoon of lemon zest. This creates a thicker, creamier topping.

Storage and make-ahead

Fridge

Wrap the cake tightly and refrigerate for up to 1 week. Bring to room temperature before serving.

Freezer

Freeze the unglazed cake for up to 3 months. Thaw overnight in the fridge, then warm and glaze.

Reheat

Reheat slices in the microwave for 15 seconds or in a 300°F oven for 5 minutes.

Store the whole lemon cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly, but the cake will remain moist.

If the weather is humid, the glaze might become sticky—that is fine. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week; bring to room temperature before serving.

This cake can be made a day ahead. Prepare and bake the cake, but do not glaze it. Cool completely, wrap tightly, and store at room temperature.

Before serving, reheat the cake in a 300°F oven for 10 minutes, then whisk the glaze and pour over the warm cake. The glaze will set as it cools.

Serving ideas

Serve this cake as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream. The tangy glaze pairs beautifully with the rich, moist crumb. Take your time with each step, and the result will be worth every minute spent in the kitchen.

For a brunch spread, slice the cake thinly and arrange on a platter. The bright lemon flavor is refreshing alongside fresh berries or a fruit salad. The cake is sturdy enough to travel, making it a great choice for picnics or potlucks.

Frequently asked questions

Recipe card

Whole Lemon Blender Cake with Lemon Glaze

Prep 15 minCook 45 minRest 10 minTotal 1 h 10 minServes 10

Ingredients

• 1 whole lemon, washed and cut into wedges
• 3 large eggs
• 1 cup vegetable oil
• 1 cup whole milk
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup confectioners' sugar
• 2 tbsp fresh lemon juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

410

Protein

6 g

Carbohydrates

47 g

Fat

23 g

Fiber

1 g

Sugar

30 g

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