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

Tips for success

For the best flavor, use a fresh, fragrant lemon. Boiling the lemon for exactly 10 minutes is key—too short and the rind will be tough, too long and it may fall apart.

If you have extra lemons, zest them before juicing for a garnish. The glaze can be made ahead and stored in a small airtight container; whisk it again before drizzling.

To make slicing easier, chill the glazed cake in the refrigerator for 30 minutes before cutting. Use a serrated knife and wipe it clean between slices for neat edges.

The cake keeps well at room temperature for up to 3 days, but the glaze may become slightly sticky. For a more pronounced lemon flavor, add a teaspoon of lemon extract to the batter.

Variations

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic twist. The poppy seeds add a pleasant crunch and a nutty flavor that pairs well with lemon.
• Lemon-Blueberry: Fold 1 cup of fresh or frozen blueberries into the batter just before baking. Toss the berries with a tablespoon of flour to prevent them from sinking. The berries burst during baking, adding pockets of juicy sweetness.
• Olive Oil Cake: Replace the neutral oil with extra-virgin olive oil for a fruity, peppery note. Use a mild olive oil to avoid overwhelming the lemon. The cake will have a slightly denser, more rustic texture.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/2 teaspoon of xanthan gum if the blend doesn't include it. Bake for the same time, but check for doneness a few minutes earlier as gluten-free batters can brown faster.

Storage and make-ahead

Fridge

Refrigerate the glazed cake in an airtight container for up to 5 days. Let it come to room temperature before serving to restore the tender crumb.

Freezer

Freeze the unglazed cake wrapped tightly in plastic wrap and foil for up to 3 months.

Reheat

To serve warm, microwave individual slices for 10 to 15 seconds. This softens the crumb and intensifies the lemon aroma.

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

If the weather is warm, you can refrigerate it to keep the glaze firm; bring to room temperature before serving. To prevent the cake from drying out, place a piece of parchment paper against the cut side.

The cake can be baked a day ahead and stored unglazed at room temperature. Glaze it just before serving for the best appearance.

You can also prepare the lemon puree up to 2 days in advance and refrigerate it in a sealed container; let it come to room temperature before mixing the batter.

Serving ideas

Serve this loaf cake as a dessert with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a cup of hot tea or coffee. For brunch, slice it thick and serve alongside fresh berries and a dusting of confectioners' sugar.

The tangy glaze makes it a showstopper on any dessert table. For a more elegant presentation, cut the cake into thin slices and arrange on a platter with lemon slices and mint. This cake is best enjoyed within a day or two of glazing, as the glaze may soften the crust over time.

Frequently asked questions

Recipe card

Whole Lemon Blender Loaf Cake with Tangy Glaze

Prep 15 minCook 55 minTotal 1 h 10 minServes 10

Ingredients

• 1 large whole lemon, boiled and sliced
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup neutral oil (such as canola or vegetable)
• 1/2 cup whole milk
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup confectioners' sugar
• 2-3 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest

Instructions

1. 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.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

55 g

Fat

16 g

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