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

Tips for success

For the best flavor, use a fresh, fragrant lemon. The peel is the star, so choose one with a vibrant aroma. If you have a Meyer lemon, use it for a sweeter, less acidic flavor.

The cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even more indulgent.

To ensure the glaze sets nicely, let the cake cool completely before drizzling. If you're in a hurry, you can place the cake in the refrigerator for 15 minutes to speed up cooling.

The glaze can be made ahead and stored in the fridge, but bring it to room temperature and stir before using.

Variations

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter along with the dry ingredients. The poppy seeds add a pleasant crunch and visual interest.
• Orange Version: Replace the lemon with a whole seedless orange. Use orange juice in the glaze instead of lemon juice. The flavor will be sweeter and less tart.
• Herb-Infused: Add 1 tablespoon of finely chopped fresh thyme or rosemary to the batter. The herbs complement the lemon beautifully, adding an unexpected savory note.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum if your blend doesn't include it. The texture will be slightly more tender.

Storage and make-ahead

Fridge

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

Freezer

Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months.

Reheat

To reheat slices, microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5 minutes. The cake will be moist and fragrant.

Store the glazed cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly, but the cake will remain moist.

If the weather is warm, you can refrigerate it, but let it come to room temperature before serving to restore its tender texture.

The cake can be baked a day ahead and stored unglazed at room temperature. Glaze it just before serving for the prettiest presentation. The glaze can also be made in advance and kept in the refrigerator for up to a week; whisk before using.

Serving ideas

This pound cake is perfect for dessert, brunch, or an afternoon treat. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

The tangy glaze cuts through the richness, making each bite refreshing. Slice thickly for a satisfying portion.

For a more elegant presentation, dust the top with a little extra confectioners' sugar before serving. You can also garnish with a few thin lemon slices or a sprig of mint. The cake pairs beautifully with a cup of hot tea or a glass of cold milk.

Frequently asked questions

Recipe card

Whole Lemon Blender Pound Cake with Tangy Glaze

Prep 15 minCook 42 minRest 10 minTotal 1 h 7 minServes 10

Ingredients

• 1 whole organic lemon, seeded and cut into wedges
• 3 large eggs
• 1 cup granulated sugar (200g)
• 1/2 cup whole milk (100ml)
• 1/2 cup neutral oil, such as canola or sunflower (100ml)
• 2 cups all-purpose flour
• 10 g baking powder
• 1 tsp vanilla extract
• 1 cup confectioners' sugar
• 2 tbsp fresh lemon juice

Instructions

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

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

55 g

Fat

16 g

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