Whole Lemon Blender Loaf with Dried Fruits Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a fresh, heavy lemon with thin skin—thinner-skinned lemons are sweeter and less bitter. If you only have a large lemon, use it; the flavor will be slightly more intense but still delicious.

When blending, start on low speed and gradually increase to high to avoid splashing. Make sure the blender lid is secure. The puree should be completely smooth; blend for at least 30 seconds to ensure no chunks remain.

When folding in the dried fruits, toss them with a tablespoon of flour first if they are very sticky—this prevents them from sinking to the bottom of the loaf. You can also use a mix of golden raisins, dried cherries, or chopped figs.

If you prefer a less sweet loaf, reduce the sugar to 150 g, but note that the texture may be slightly less tender. For a more pronounced lemon flavor, add the zest of an additional lemon to the batter.

Variations

• Orange and Cranberry Loaf: Replace the lemon with a whole orange (boiled for 6 minutes) and use dried cranberries instead of mixed dried fruits. Omit the butter scoring if desired; the loaf will crack naturally. The orange flavor is sweeter and milder, perfect for fall.
• Lemon Poppy Seed Loaf: Add 2 tablespoons of poppy seeds to the batter along with the flour. Use golden raisins or omit the dried fruits entirely. The poppy seeds add a delicate crunch and nutty flavor that pairs beautifully with lemon.
• Gluten-Free Lemon Loaf: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Reduce the baking powder to 8 g and add 1/4 teaspoon of salt. The texture will be slightly more crumbly but still delicious.
• Lemon Pistachio Loaf: Fold in 50 g of chopped pistachios along with the dried fruits. The pistachios add a lovely green color and a rich, buttery flavor. Toast the pistachios lightly before adding for extra depth.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or toast before serving.

Freezer

Freeze the whole loaf or individual slices wrapped tightly in plastic wrap and foil for up to 3 months.

Reheat

To reheat, place slices in a toaster or in a 300°F (150°C) oven for 5-10 minutes until warm and fragrant. Avoid microwaving as it can make the loaf tough.

Store the loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. The loaf stays moist thanks to the oil and milk.

If the weather is humid, you can store it in the refrigerator for up to a week, but bring it to room temperature before serving for the best texture. Avoid storing in direct sunlight, as the top may dry out.

This loaf can be made up to 2 days ahead and stored wrapped at room temperature. It actually improves in flavor as the lemon and dried fruits meld together. For longer storage, slice the loaf and freeze the slices in a single layer on a baking sheet, then transfer to a zip-top bag. Thaw slices at room temperature or toast them lightly before serving.

Serving ideas

Serve this loaf thickly sliced, either warm or at room temperature. It’s wonderful with a cup of tea or coffee for breakfast or an afternoon snack. For a dessert, you can dust the top with confectioners’ sugar or serve with a dollop of lightly sweetened whipped cream. The loaf is also delicious toasted and spread with a little butter.

The loaf is sturdy enough to be packed in lunchboxes or taken on a picnic. It holds up well and doesn’t require refrigeration.

For a special occasion, you could serve it with a simple lemon glaze made from lemon juice and confectioners’ sugar, but it’s equally delicious plain. The dried fruits add natural sweetness and chewy texture, making every slice a delightful bite.

Frequently asked questions

Recipe card

Whole Lemon Blender Loaf with Dried Fruits

Prep 15 minCook 35 minTotal 50 minServes 10

Ingredients

• 1 whole lemon, boiled 6 minutes and deseeded
• 3 large eggs
• 180 g granulated sugar
• 70 ml vegetable oil
• 50 ml whole milk
• 250 g all-purpose flour
• 10 g baking powder
• 100 g mixed chopped dried fruits
• 1 tsp butter, softened

Instructions

1. 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.
2. In a large mixing bowl, whisk together the flour and baking powder until well combined.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

280

Protein

5 g

Carbohydrates

45 g

Fat

10 g

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