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

Before you start

Before starting, bring the eggs to room temperature by setting them on the counter for 30 minutes. Boil the lemon ahead of time and let it cool slightly.

Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal. Have all ingredients measured and ready.

Instructions

Prep and Blend

1. 1Boil and Blend the Lemon
   Place the whole lemon in a small saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes. Drain and let cool slightly. Cut the lemon into wedges and remove any seeds. Transfer the wedges to a blender pitcher. Add the eggs, sugar, oil, and milk. Blend on high until the mixture is completely smooth and creamy, about 30 to 45 seconds. The puree should be fragrant and bright yellow.
   Look for The mixture is silky and smooth with no visible pieces of lemon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Boiling the lemon softens the rind and removes some bitterness, ensuring a mellow citrus flavor.
2. 2Mix Dry Ingredients
   In a large mixing bowl, whisk together the all-purpose flour and baking powder until well combined. Make a well in the center of the flour mixture. Pour the blended lemon mixture into the well. Use a silicone spatula to fold the ingredients together gently, just until no dry streaks remain. Do not overmix; the batter should be thick but scoopable.
   Look for The batter is uniform and free of flour pockets, with a slightly thick consistency.
   Tip Overmixing can develop gluten and make the cake tough. Fold until just combined.

The lemon is boiled and blended with the wet ingredients into a smooth, fragrant puree. The mixture should be bright yellow and silky, with no visible chunks.

The flour and baking powder are whisked together in a separate bowl, ready to be folded in.

Bake and Cool

3. 3Bake the Loaf
   Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Pour the batter into the prepared pan and smooth the top with the spatula. Bake for 42 to 47 minutes, until the cake is tall, domed, and golden brown. A toothpick inserted into the center should come out clean. If the top browns too quickly, tent loosely with foil.
   Look for The cake is deeply golden, has a cracked center, and springs back when touched lightly.
   Tip Bake on the middle rack for even heat. Rotate the pan halfway through if your oven runs hot.
4. 4Cool the Cake
   Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to the wire rack to cool completely, about 1 hour. Do not add the glaze while the cake is still warm, or it will soak in and become sticky.
   Look for The cake is completely cool to the touch before glazing.
   Tip Cooling on a rack allows air to circulate, preventing a soggy bottom.

The batter is poured into the lined pan and baked until the cake is tall, domed, and golden brown. A toothpick inserted in the center comes out clean. The cake cools in the pan for 10 minutes, then on a wire rack until completely cool.

Glaze and Finish

5. 5Make the Glaze
   In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of lemon juice. Add the remaining tablespoon of lemon juice, 1 teaspoon at a time, until the glaze is thick but pourable. It should coat the back of a spoon. Stir in the lemon zest. The glaze will be opaque and glossy.
   Look for The glaze is smooth, thick, and drips slowly off the spoon.
   Tip If the glaze is too thin, add more confectioners' sugar; if too thick, add a few drops of lemon juice.
6. 6Glaze and Serve
   Drizzle the glaze evenly over the cooled cake, letting it cascade down the sides. Sprinkle with additional lemon zest if desired. Allow the glaze to set for about 10 minutes before slicing. Use a serrated knife to cut clean slices. Serve at room temperature.
   Look for The glaze is set and the cake slices reveal a tender, bright yellow crumb.
   Tip For clean slices, wipe the knife between cuts.

The glaze is whisked to a thick, pourable consistency and drizzled over the cooled cake. The zest is sprinkled on top, and the glaze sets for a few minutes before slicing. The finished loaf has a shiny, crackled top and a tender, moist crumb.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which can make the cake tough. Mix just until no streaks remain. Another is adding the glaze while the cake is still warm, causing it to soak in and become sticky.

Let the cake cool completely. Also, be sure to boil the lemon long enough—5 minutes is essential to soften the rind and remove bitterness.

How to tell it’s done

The cake is done when it's tall, domed, and golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.

The internal temperature should read 200°F (93°C) for a fully baked loaf. If the top browns too quickly, tent with foil and continue baking until the center is set.

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