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

Tips for success

For the best texture, make sure the lemon is fully boiled and soft before blending. If the lemon is too firm, it won't puree as smoothly, and you'll get bits of peel in the cake.

Also, be sure to remove any seeds from the lemon wedges before blending, as they can add bitterness.

When folding the dry ingredients into the wet, use a gentle hand. Overmixing can develop gluten, resulting in a dense, tough loaf.

Stop as soon as the flour is incorporated. The batter will be thick, but don't be tempted to add more liquid—it will yield a moist, tender crumb.

Variations

• Lemon Poppy Seed: Fold 2 tablespoons of poppy seeds into the batter along with the flour. The poppy seeds add a pleasant crunch and a nutty flavor that pairs beautifully with the lemon.
• Lemon Blueberry: Gently fold 1 cup of fresh or frozen blueberries into the batter just before pouring into the pan. Toss the berries in a little flour first to prevent them from sinking.
• Lemon Yogurt: Replace the milk with 1/2 cup of plain Greek yogurt. The yogurt adds extra tang and moisture, making the loaf even more tender. You may need to add an extra tablespoon of milk if the batter seems too thick.
• Lemon Glaze with Thyme: Infuse the glaze with a sprig of fresh thyme by heating the lemon juice with the thyme until warm, then letting it steep for 10 minutes. Strain before whisking with the sugar. The herbal note complements the lemon beautifully.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezer

Wrap unglazed cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge, then glaze.

Reheat

To reheat, warm slices in a 300°F (150°C) oven for 5-10 minutes. Or microwave for 15 seconds.

Store the glazed cake in an airtight container at room temperature for up to 3 days.

If you prefer, refrigerate for up to 5 days, but bring to room temperature before serving to enjoy the best texture. The glaze may soften slightly in the fridge.

The cake can be baked a day ahead and stored unglazed at room temperature. Add the glaze shortly before serving to keep it fresh and glossy.

The glaze can also be made ahead and refrigerated for up to 3 days; whisk well before using.

Serving ideas

Serve the cake at room temperature for the best flavor and texture. Slice with a serrated knife for clean pieces. A cup of hot tea or coffee makes a lovely accompaniment.

For an extra touch, add a few fresh berries or a dollop of whipped cream on the side. The cake is also delicious toasted lightly and spread with a little butter or lemon curd.

Frequently asked questions

Recipe card

Whole Lemon Blender Loaf Cake with Tangy Glaze

Prep 15 minCook 47 minTotal 1 h 2 minServes 10

Ingredients

• 1 whole lemon
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup milk
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup confectioners' sugar
• 2-3 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

14 g

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