Whole Lemon Blender Cake Recipe

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Cook Time: 50 minutes

Can you blend a whole lemon into a cake? Sure you can! Our new Whole Lemon Blender Cake uses every bit of the lemon to make a light, bright, and irresistibly lemony dessert. The combination of the lemon peel and pith, which can sometimes be bitter, results in a surprisingly pleasant cake. Its sweet, moist, and full of citrusy flavor. Made with an easy blender batter, this cake comes together quickly and bakes into a fluffy, tender treat. The glaze adds just the right amount of sweetness to balance out the tartness of the lemon. A simple and delicious way to make a cake!

Ingredients:

• 1 large thin-skinned lemon
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1/3 cup sour cream
• 2 large eggs
• 1 teaspoon lemon extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup powdered sugar
• 1 1/2 tablespoons fresh squeezed lemon juice, plus zest for garnish (from 1 lemon)

Directions:

Step 1: Preheat your oven to 350F (175C). Lightly coat a 9-x-5-inch loaf pan with baking spray, then line it with parchment paper, leaving a 2-inch overhang on all four sides. Spray the parchment lightly with baking spray to prevent sticking.

Step 2: Trim off both ends of the lemon and slice it into 8 wedges. Remove any seeds. Place the lemon wedges, sugar, canola oil, sour cream, eggs, and lemon extract into a blender. Add the flour, baking powder, and salt. Process everything until just combined, about 25 seconds. Stop and scrape down the sides of the blender, stirring gently every 5 seconds, until the batter is smooth and thick.

Step 3: Pour the batter into the prepared loaf pan, spreading it evenly.

Step 4: Bake in the preheated oven for 50 to 55 minutes. To check doneness, insert a wooden pick into the center of the cake - it should come out clean. After 30 minutes, tent the cake with foil to prevent over-browning.

Step 5: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Use the parchment paper overhang to carefully lift the cake out of the pan. Transfer it to a wire rack and let it cool for an additional 20 minutes at room temperature.

Step 6: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.

Step 7: Spread the powdered sugar glaze over the cooled cake. Garnish with lemon zest for an extra pop of flavor.

Nutrition Facts (per serving):

Calories	361
Total Fat	13g (17% DV)
Saturated Fat	2g (9% DV)
Cholesterol	23mg (8% DV)
Sodium	197mg (9% DV)
Total Carbohydrates	60g (22% DV)
Dietary Fiber	3g (10% DV)
Total Sugars	35g
Protein	4g (9% DV)
Vitamin C	44mg (49% DV)
Calcium	102mg (8% DV)
Iron	2mg (10% DV)
Potassium	176mg (4% DV)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Whole Lemon Blender Cake

The Whole Lemon Blender Cake is a modern twist on traditional lemon cakes, designed to capture the full essence of the fruit by using the entire lemonpeel, pith, and pulp. This innovative approach likely emerged in home kitchens where resourcefulness and flavor maximization became key. Unlike classic recipes that rely on lemon juice or zest alone, this cake celebrates the whole fruit, creating a uniquely bright and aromatic dessert that balances sweetness with natural citrus tang.

Regional Variations and Features

This cake has become popular primarily in American home baking circles but shows influences from Mediterranean lemon desserts, where whole citrus fruits are often preserved or incorporated. Regional variations may include the use of olive oil instead of neutral oils, adding a subtle fruity richness, or the addition of poppy seeds, common in Central and Eastern European lemon cakes. In some areas, bakers swap sour cream with yogurt or buttermilk to achieve different textures and tanginess, reflecting local dairy traditions.

How It Differs from Similar Desserts

Unlike standard lemon loaf or pound cakes, the Whole Lemon Blender Cake relies on blending the entire lemon, producing a more intense citrus flavor and a tender, moist crumb. Whereas traditional lemon cakes use only juice and zest for flavor, this method introduces slight bitterness from the pith, balanced by sugar, resulting in a complex, layered taste. Compared to other blender cakes, this recipes simplicity and minimal equipmentjust a blendermake it particularly accessible for home cooks.

Where Its Typically Served

This cake is ideal for casual gatherings, afternoon tea, or light dessert courses. Its bright flavor and moist texture make it a favorite for brunch buffets, potlucks, or holiday celebrations. Many bakeries and cafs offer it as a seasonal treat in spring and summer when lemons are at their peak, often paired with a dusting of powdered sugar, a lemon glaze, or a scoop of vanilla ice cream.

Interesting Facts About Whole Lemon Blender Cake

• The technique of blending a whole fruit, including peel, is rare in traditional baking and showcases how modern appliances like high-powered blenders have expanded culinary possibilities.
• Using the whole lemon reduces waste and maximizes the fruits natural vitamins and flavor compounds.
• Recipe testers have noted that despite the inclusion of the pith, the cake is pleasantly balanced and not bitter, demonstrating careful ingredient ratios and technique.
• Some variations incorporate additional zest or extracts for a stronger lemon punch, while others experiment with complementary flavors such as lavender, rosemary, or almond.
• Its preparation in one blender makes it extremely quick and convenient, highlighting the growing trend of minimal tool, maximum flavor baking.

FAQ about Whole Lemon Blender Cake Recipe

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