Whole Lemon Blender Loaf with Dried Fruits Step-by-step instructions

Before you start

Before starting, bring the eggs and milk to room temperature if possible—this helps the batter emulsify more smoothly. Boil the lemon first and let it cool slightly while you measure the remaining ingredients.

Preheat the oven to 160°C (320°F) and line a 35x15 cm loaf pan with parchment paper, leaving overhang on the long sides. Have all ingredients measured and ready, as the blending and mixing go quickly. You will need a blender, a large mixing bowl, a whisk or spatula, and a cooling rack.

Instructions

Blend the Lemon Base

1. 1Boil and Blend the Lemon Base
   Boil the whole lemon in water for 6 minutes, then let it cool slightly. Cut it into quarters, remove any seeds, and place the lemon pieces in a blender. Add the eggs, sugar, oil, and milk. Blend on high until the mixture is completely smooth and velvety, about 30 seconds.
   Look for The puree should be a uniform golden color with no visible chunks of lemon.
   Tip Boiling the lemon softens the peel and removes bitterness, so do not skip this step.
2. 2Combine Dry Ingredients
   In a large mixing bowl, whisk together the flour and baking powder until well combined.
   Look for The dry ingredients should be evenly mixed, with no lumps of baking powder.
   Tip Whisking aerates the flour, which helps the loaf rise evenly.

The lemon puree should be completely smooth, with no visible pieces of peel or pith. It will be a vibrant golden color and smell intensely lemony. The eggs, sugar, oil, and milk should be fully incorporated, creating a slightly thick, velvety liquid. If you see any lumps, blend a few seconds more. This puree is the flavor foundation of the loaf, so make sure it is silky.

Mix and Bake

3. 3Mix the Batter
   Pour the lemon puree into the bowl with the dry ingredients. Use a whisk or spatula to fold everything together until just combined. Do not overmix; a few streaks of flour are fine. Gently fold in the chopped dried fruits.
   Look for The batter should be thick but scoopable, with dried fruits evenly distributed.
   Tip Overmixing develops gluten and can make the loaf tough; stop as soon as the flour disappears.
4. 4Fill and Score the Pan
   Line a 35x15 cm loaf pan with parchment paper, leaving some overhang on the long sides. Pour the batter into the prepared pan and smooth the top. Use a small spoon or your finger to make a shallow indent down the center of the batter. Spread the softened butter into this indent.
   Look for The butter line will help the loaf crack open evenly as it bakes.
   Tip The butter in the center encourages a beautiful split down the middle.
5. 5Bake the Loaf
   Place the pan in a preheated oven at 160°C (320°F). Bake for 35 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean or with a few moist crumbs.
   Look for The loaf will be puffed and split along the buttered line; the aroma will be intensely lemony.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil after 25 minutes.

The batter should be thick and scoopable, with the dried fruits evenly distributed. After pouring into the pan, the top should be smooth with a shallow buttered indent down the center.

As it bakes, the loaf will puff up, and the butter line will cause the top to crack open. The kitchen will fill with a warm, citrusy aroma. Check for doneness with a skewer after 35 minutes.

Cool and Slice

6. 6Cool and Slice
   Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Let it cool completely before slicing, about 1 hour. Slice thickly and serve warm or at room temperature.
   Look for The loaf should feel firm to the touch and sound hollow when tapped on the bottom.
   Tip For cleaner slices, use a serrated knife and wipe the blade between cuts.

After cooling, the loaf should be firm and golden brown, with a beautiful crack down the center. When you slice it, the interior should be moist and tender, with visible pieces of dried fruit. The crumb should be airy and yellow from the lemon. Let it cool completely before slicing for clean cuts. Serve thick slices warm or at room temperature.

Common mistakes

Do not skip boiling the lemon—this step is essential for softening the peel and removing bitterness. Be sure to remove all seeds after slicing, as they are hard and unpleasant. Overmixing the batter after adding the flour can develop gluten and make the loaf tough; mix until just combined.

Baking at too high a temperature can cause the top to brown too quickly while the center remains undercooked. If the top is browning too fast, tent with foil. Finally, let the loaf cool completely before slicing to prevent crumbling.

How to tell it’s done

The loaf is done when the top is deep golden brown and a skewer inserted into the center comes out clean or with a few moist crumbs clinging to it. The internal temperature should reach at least 160°F (71°C) to ensure the eggs are fully set.

The edges will pull away slightly from the pan, and the loaf will feel firm to the touch. If you tap the bottom of the pan, the loaf should sound hollow. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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