Whole Lemon Blender Pound Cake: One-Bowl Citrus Loaf Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper. Chop the whole lemon into wedges and remove any seeds.

Measure out all ingredients: the eggs, sugar, milk, and oil go into the blender first, then the flour, baking powder, and vanilla sugar are sifted over the blended mixture. Have the confectioners' sugar and lemon juice ready for the glaze after the cake cools.

Instructions

Phase 1: Blend and Mix

1. 1Prepare the Lemon and Wet Base
   Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides. Chop the whole organic lemon into wedges, removing any seeds. Place the lemon chunks, eggs, sugar, milk, and oil in a high-speed blender. Blend on high until the mixture is completely smooth and pale yellow, about 30 to 45 seconds.
   Look for The blended mixture should be frothy and uniform, with no visible pieces of lemon peel.
   Tip If the lemon is very large, use only 3/4 of it to keep the batter balanced.
2. 2Incorporate the Dry Ingredients
   Pour the lemon puree into a large mixing bowl. Sift the all-purpose flour, baking powder, and vanilla sugar over the top. Whisk gently until just combined, being careful not to overmix. The batter should be smooth and velvety, with no dry lumps.
   Look for The batter will be thick but pourable, similar to a traditional pound cake batter.
   Tip Sifting the flour ensures a lighter crumb; whisk just until no streaks remain.

The blended lemon mixture should be a smooth, pale yellow liquid with no visible pieces of peel. After whisking in the dry ingredients, the batter should be thick, smooth, and velvety, with no lumps. It should pour easily from the bowl but hold its shape when dropped from a spoon.

Phase 2: Bake and Cool

3. 3Bake the Cake
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 42 minutes, or until the cake is tall, golden brown, and cracked down the center. A toothpick inserted into the thickest part should come out clean or with only a few moist crumbs.
   Look for The top will be deeply golden and the crack should look dry and set.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning.
4. 4Cool the Cake Completely
   Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then lift the cake out using the parchment paper and let it cool completely on the rack before glazing. This step is essential to prevent the glaze from melting into the warm crumb.
   Look for The cake should feel firm to the touch and the center should spring back when pressed.
   Tip Cooling completely takes about 1 hour; rush it and the glaze will soak in.

The cake will rise tall, turn deep golden brown, and develop a crack down the center. The aroma will be intensely citrusy and sweet. A toothpick inserted in the center should come out clean. Let it cool completely on a rack before glazing—the pan should be cool to the touch.

Phase 3: Glaze and Finish

5. 5Make the Lemon Glaze
   In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until the mixture is thick and opaque white. The glaze should fall from the whisk in a thick ribbon. If it's too thick, add a drop more lemon juice; if too thin, add a little more sugar.
   Look for The glaze should be smooth, glossy, and thick enough to hold its shape briefly.
   Tip For a thinner glaze, add lemon juice a teaspoon at a time until desired consistency.
6. 6Glaze and Serve
   Drizzle the glaze generously over the cooled loaf in zigzag patterns, letting it cascade down the sides. Allow the glaze to set for about 10 minutes before slicing. Cut thick slices and serve at room temperature or slightly warm.
   Look for The glaze should be set but still slightly sticky to the touch.
   Tip Use a serrated knife for clean slices without crushing the tender crumb.

The glaze should be thick, opaque, and smooth. When drizzled over the cooled cake, it should flow slowly and set within a few minutes.

The finished cake should have a glossy, white glaze with visible drips down the sides. Slicing should reveal a tender, moist crumb with a bright yellow hue.

Common mistakes

Overmixing the batter can develop too much gluten, resulting in a tough, dense cake. Mix just until the flour is incorporated. Blending the lemon mixture too long can also incorporate too much air, causing the cake to rise then collapse.

Blend just until smooth. Skipping the cooling step before glazing will cause the glaze to melt and soak into the warm cake, losing its glossy finish.

How to tell it’s done

The cake is done when it is tall, golden brown, and cracked down the center. Insert a toothpick into the thickest part—it should come out clean or with only a few moist crumbs.

The internal temperature should reach at least 160°F (71°C) to ensure the eggs are fully set. If the top is browning too quickly, tent loosely with foil.

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