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

Before you start

Before starting, bring the eggs and milk to room temperature for a smoother blend. Boil the lemon in a small pot of water for 10 minutes, then drain and let it cool slightly.

Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper. Measure all ingredients and have the blender ready. This recipe comes together quickly, so having everything prepped ensures a smooth process.

Instructions

Blend and Mix

1. 1Blend the lemon mixture
   Place the boiled and sliced whole lemon, eggs, sugar, oil, and milk in a blender. Blend on high until completely smooth and creamy, about 1 to 2 minutes, stopping to scrape down the sides as needed. The mixture should be a uniform citrus puree with no large pieces of lemon.
   Look for The puree is silky, pale yellow, and fragrant with lemon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Boil the lemon for 10 minutes before slicing to soften the rind and remove bitterness.
2. 2Mix the dry ingredients
   In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
   Look for The dry ingredients are uniform and free of lumps.
   Tip Sifting is not necessary; whisking aerates the flour enough.

The blended lemon mixture should be completely smooth, with no visible pieces of rind or pulp. It will be pale yellow, fragrant, and slightly thickened from the eggs and oil. The dry ingredients should be well combined and free of lumps. When you fold the wet and dry together, the batter should be thick, smooth, and uniform in color, with no streaks of flour.

Bake to Golden

3. 3Combine wet and dry
   Pour the blended lemon mixture into the dry ingredients. Gently fold with a spatula or whisk until just combined, being careful not to overmix. The batter will be slightly lumpy but smooth enough to pour.
   Look for The batter is thick, smooth, and free of dry streaks.
   Tip Overmixing can develop gluten and make the cake tough; fold until no flour remains.
4. 4Bake the loaf
   Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides. Pour the batter into the pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown.
   Look for The cake is golden, risen with a center crack, and springs back when touched.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning.

The cake will rise in the oven and develop a beautiful golden-brown crust with a crack down the center. The kitchen will smell intensely of lemon and baked sugar. When you gently press the top, it should spring back. A toothpick inserted in the center should come out clean, with no wet batter clinging to it. The cake should pull away from the sides of the pan slightly.

Glaze and Finish

5. 5Cool the cake
   Let the cake cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and let it cool completely on the rack, about 1 hour. Cooling completely prevents the glaze from melting.
   Look for The cake is cool to the touch and the crust is firm.
   Tip For a cleaner slice, chill the cake for 30 minutes before glazing and slicing.
6. 6Glaze and serve
   In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of lemon juice until smooth. Add more juice, 1 teaspoon at a time, if the glaze is too thick. Drizzle the glaze over the cooled cake, letting it cascade down the sides. Sprinkle with the lemon zest. Slice with a serrated knife.
   Look for The glaze is glossy and thick enough to cling to the cake.
   Tip For a thicker glaze, use 2 tablespoons of juice; for a thinner one, add the extra tablespoon.

The cooled cake should be completely cool to the touch. The glaze should be smooth and pourable, thick enough to coat the back of a spoon but thin enough to drizzle.

When you pour it over the cake, it should flow slowly down the sides, creating a glossy, white sheen. The lemon zest adds a pop of yellow and a fresh citrus aroma. Slicing with a serrated knife gives clean, even pieces.

Common mistakes

Don't skip boiling the lemon—it's essential for removing bitterness and softening the rind. Overmixing the batter can make the cake dense and tough, so fold gently until just combined. If the cake browns too quickly, tent it with foil after 30 minutes.

Also, be sure to cool the cake completely before glazing; a warm cake will absorb the glaze and make it disappear. Finally, measure the flour correctly by spooning it into the cup and leveling it off.

How to tell it’s done

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be deep golden brown and spring back when pressed gently.

Because the batter is very moist, it may take a few extra minutes; check at 50 minutes and continue baking in 5-minute increments. The internal temperature of the cake should reach 200°F (93°C) for a fully baked crumb. Let it cool completely before glazing to prevent the glaze from melting.

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