Whole Lemon Blender Cake

Thanks to all of you humans who not only tried our viral Whole Orange Blender Cake but looked at the variations and substitutions and thought, “Say no more.” Because of you, the Whole Lemon Blender Cake was born. Made with Meyer lemons this Whole Lemon Blender Cake is no average lemon loaf. Unlike regular lemons, Meyer lemons have a much thinner skin that’s almost sweet, making them the ideal choice for this fluffy, moist and perfectly citrusy cake.

What stands out

This recipe is suited to those who appreciate simplicity and convenience. With only 10 minutes of prep time and a few simple steps, which include throwing all the ingredients into a high-powered blender (we are all about that no-labor life), you will create the most, tender, melt-in-your-mouth lemon loaf. Topped with a sweet lemon glaze this Whole Lemon Blender Cake is perfectly lemony and ridiculously good. If you’re craving that Starbucks lemon loaf experience but want to do the absolute least, this is the recipe for you!

How to Prepare

Preheat the oven to 350°F (180°C) and prepare a loaf pan with parchment paper and baking spray.

Be sure to wash the lemon well before adding it to the blender.

Add all of the ingredients to a high-powered blender starting with the wet ingredients. Blend for about 20 seconds until a thick, pourable batter forms. Do not over-blend!

Pour the batter into the lined pan and bake for 45-50 minutes or until a toothpick comes out clean 2 inches from the side.

Let the cake cool for 10 minutes, then remove it from the loaf pan.

Once cooled, feel free to drizzle the cake with lemon glaze made with powdered sugar and lemon juice, if desired. Enjoy!

Kitchen tip

We used a Meyer lemon which is sweeter and less tart than a regular lemon. It also has thinner skin and is, therefore, easier to blend. Do NOT over-blend this cake. If your blender is not powerful enough to break down the lemon peel, please zest it, peel it, and use that instead. We use a Vitamix and blend for only about 20 seconds.

Whole Lemon Blender Cake Variations and Substitutions

Remember to adjust quantities accordingly and have fun experimenting with these variations to create the best version of our Whole Lemon Blender Cake that suits your preferences!

1. Instead of all-purpose flour, you can try using whole wheat flour oat flour, almond flour, or coconut flour. However, you will have to experiment and adjust the quantities.
2. For a gluten-free cake, a 1-1 gluten-free flour might work, but you will have to test to see.
3. We used a lemon glaze on top of our cake, but you could use powdered sugar or leave it plain.
4. Feel free to experiment with honeymaple syrup or monk fruit sweetener instead of sugar if you prefer a natural sweetener.
5. Add chopped nuts such as walnuts, pecans, or almonds.
6. This cake would be with some poppy seeds to make a lemon-poppy seed version!
7. Include shredded coconut or grated carrots for additional texture.

Serve it with

• Coffee such as our Italian Affogato or tea

Questions

What type of Lemon should we use?

We used Meyer lemons for this recipe, as they are the sweetest and least bitter or sour of all the lemon varieties. Therefore, we believe they are the best, but you can use a regular lemon making sure not to over-blend.

What happens if we over-Blend this cake?

It is important to NOT over-blend this cake. Do not blend for more than 15-20 seconds. The more the cake is blended the more it breaks down the pith which will make for a bitter cake.

How long should we blend the batter for?

Do NOT over-blend this cake. If your blender is not powerful enough to break down the lemon peel, please zest it, peel it, and use that instead. We use a mark Vitamix and blend only for about 20 seconds.

Can we make this lemon cake gluten-free?

We have not tried making this cake gluten-free but you could try using a gluten-free 1-to-1 all-purpose flour for baking. Let us know if you try it and how it comes out!

Would this recipe work with clementines?

Could we add poppy seeds to this recipe?

Absolutely, you can add poppy seeds to this recipe to make a lemon poppy seed cake!

Can we adjust the recipe for keto, low-carb, or other diets?

If you have any dietary preferences (like keto or low-carb), you will have to experiment with a 1-to-1 monk fruit sweetener and various other alternatives. Please let us know in the comments of this blog how you made this cake differently so others can learn as well.

How can we adjust the sweetness of the cake?

You can always adjust the sugar in this recipe as it’s not overly sweet. Feel free to add more if you like your baked goods sweeter. Alternatively, you could do less sugar if you’re trying to cut sugar out.

How will we know when the cake is done?

The bake time will depend on the oven and what type of pan you use, so please keep a good eye on it.

What type of pan do you use?

We use a ceramic, non-stick mark loaf pan for this recipe. You can use a different type of pan, but please keep a close eye on it as the baking time may reduce or increase.

How do you prepare the pan for baking?

We like to spray and line the loaf pan for easier cleanup, but feel free to butter and flour it if you wish to do so as well.

How do we store Whole Lemon Blender Cake?

You can store this cake, covered, on the counter for a few days, but it probably won’t last you that long!

Can we use an Orange instead of a Meyer lemon?

You can replace the lemon with an orange in this recipe. We have perfected this in our recipe for a strong Whole Orange Blender Cake!

Could we use almond flour in place of all-purpose flour?

We have not tried this cake with almond flour, so you will have to experiment. If you choose to experiment with alternative ingredients, always add a little at a time until you have the proper consistency.

How should we clean our lemons before using them in a recipe?

To ensure the lemons are clean, soak them in a vinegar and water solution and scrub them to draw out any impurities. Mix 1/4 cup of vinegar + 2 cups of water and soak for 5-10 minutes. Rinse and use as directed.

can we use a food processor?

Yes you may. However, depending on the food processor and how powerful it is, you may need to peel the fruit and use the peeled fruit + zest instead.

What type of oil can we use for this recipe?

Any oil will work for this cake. You can also use melted butter if you’d like.

Can we substitute butter for the oil?

Yes, you can certainly use butter instead of oil for this recipe.

Would this recipe work in a Nutribullet?

A Nutribullet is not nearly as powerful, but If you try it in a Nutribullet, we would suggest peeling the lemon before blending.

What if our cake comes out too dense?

Always check the baking powder and flour before use! If the cake comes out too dense and not fluffy or moist, the baking powder is most likely out of date.

How can we check if our baking powder is still good?

You can test if baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder, always check the expiration date. Expired baking powder will not help a recipe rise in the oven, and will result in a sad, deflated cake.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 12 slices

The Cake

• avocado oil spray
• 4 eggs, at room temperature
• ¾ cup avocado oil
• 1 cup granulated sugar
• 1 whole Meyer lemon, washed, quartered, and seeds removed
• 1 teaspoon lemon extract
• 2 cups all-purpose flour
• ¾ tablespoons baking powder, (make sure it's not expired)
• ½ teaspoon salt
• powdered sugar, for dusting (optional)

The Lemon Glaze

• ½ cup powdered sugar
• 2 tablespoons lemon juice, or until desired consistency

Equipment

• Loaf Pan
• Measuring Cups + Spoons
• Parchment Paper
• Liquid Measuring Cup
• Blender
• Nakiri Knife

Method

The Cake

1. Please check if the baking powder or flour is expired prior to starting.
2. Preheat the oven to 350F (180C). Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.
3. Wash the lemon really well. You can also soak it in some vinegar + water to draw out any impurities. Cut into slices or quarters.
4. Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn't get stuck. Blend for 15-20 seconds or until a thick pourable batter forms. Do NOT over-blend as this will break down the pith and result in a very bitter cake.
5. Pour the batter into the lined pan and bake at 350F (180C) on the middle rack for 45 to 50 minutes or until a toothpick comes out clean 2 inches from the side.
6. Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the loaf pan once it has cooled, and optionally top it with the lemon glaze. You can also enjoy this cake on its own or with a simple dusting of powdered sugar on top.

The Lemon Glaze

1. Combine the powdered sugar and lemon juice until you reach your desired consistency. Pour the glaze over the cake and enjoy!

Kitchen notes

Flour Substitutions:

Instead of all-purpose flour, you can try using whole wheat flour, oat flour, almond flour, or coconut flour. However, you will have to experiment and adjust the quantities. Gluten-Free: For a gluten-free cake, a 1-1 gluten-free flour might work, but you will have to test to see. Glaze Alternatives: We used a lemon glaze on top of our cake, but you could use powdered sugar or leave it plain. Natural Sweetners: Feel free to experiment with honey, maple syrup, or monk fruit sweetener instead of sugar if you prefer a natural sweetener. Mix-Ins: Add chopped nuts such as walnuts, pecans, or almonds. This cake would be delicious with some poppy seeds to make a lemon-poppy seed version! Include shredded coconut or grated carrots for additional texture.