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

Before you start

Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal. Have all ingredients at room temperature for the best emulsion.

Cut the lemon into wedges and remove any seeds. Measure the flour and baking powder, and set aside. This recipe comes together quickly, so having everything ready ensures a smooth process.

Instructions

Phase 1: Blend and Combine

1. 1Blend the Wet Ingredients
   Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides. Place the whole lemon wedges, eggs, sugar, milk, and oil in a blender. Blend on high until completely smooth, about 30 seconds. The mixture should be pale and frothy, with no visible pieces of lemon peel.
   Look for The liquid is smooth and slightly thickened, with a bright citrus aroma.
   Tip Make sure the lemon is seeded to avoid bitterness. Blending thoroughly ensures the peel breaks down completely.
2. 2Whisk the Dry Ingredients
   In a large bowl, sift together the all-purpose flour and baking powder. Pour the blended lemon mixture into the bowl. Add the vanilla extract. Whisk gently until just combined and no streaks of flour remain. The batter should be thick, smooth, and pourable, like a ribbon that falls in a slow, thick stream.
   Look for The batter is lump-free and has a glossy sheen.
   Tip Do not overmix; overworking the flour can make the cake tough. Stop as soon as the flour disappears.

After blending, the liquid should be smooth and pale yellow, with no visible bits of lemon.

The batter, once mixed with the flour, should be thick and glossy, with a ribbon-like consistency when lifted. The aroma is intensely lemony and sweet.

Phase 2: Bake and Glaze

3. 3Bake the Pound Cake
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 42 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. The top should be deep golden brown and cracked down the center. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   Look for The cake is risen, golden, and a skewer inserted comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil for the last 10 minutes.
4. 4Make the Tangy Glaze
   In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth. The glaze should be thick but pourable, similar to heavy cream. If it's too thick, add a few drops of lemon juice; if too thin, add more sugar.
   Look for The glaze is glossy, opaque, and drips slowly from the whisk.
   Tip For a thinner glaze, add more lemon juice; for a thicker one, more sugar.

The cake bakes into a tall, golden loaf with a cracked top. A toothpick inserted in the center comes out clean. The glaze, when whisked, is smooth and opaque, with a pourable consistency. The kitchen smells of warm lemon and vanilla.

Phase 3: Glaze and Serve

5. 5Glaze and Serve
   Once the cake is completely cool, drizzle the glaze generously over the top in a zigzag pattern, letting it cascade down the sides. Allow the glaze to set for about 10 minutes before slicing. Slice thickly and serve. The crumb should be moist, tender, and fragrant with lemon.
   Look for The glaze is set and the cake slices cleanly.
   Tip For extra lemon flavor, add a teaspoon of lemon zest to the glaze.

The glaze sets into a shiny, white zigzag over the cake. When sliced, the crumb is tender and moist, with a bright yellow hue. The first bite delivers a burst of citrus, followed by the sweet glaze.

Common mistakes

Avoid overmixing the batter once the flour is added, as this develops gluten and results in a tough cake. Also, ensure the blender fully purees the lemon; any large pieces will create bitter pockets.

When glazing, wait until the cake is completely cool, otherwise the glaze will melt and soak in. If the glaze is too thin, add more sugar; if too thick, add more lemon juice.

How to tell it’s done

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.

An instant-read thermometer inserted into the center should register at least 160°F (71°C) for the eggs. If the cake is browning too fast, tent with foil. Let cool in the pan for 10 minutes, then transfer to a wire rack.

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