Whole Lemon Blender Cake
Our Whole Orange Blender Cake went mega viral so we knew we had to create a lemon version. I switched up the recipe and used a more traditional approach with all purpose flour and cane sugar. This cake is awesome and definitely packed with all the lemon flavors. It has a dense texture which is due to the blender process.
The best type of lemon for this recipe is a Meyer’s Lemon -if you have it. I did not have it and used a regular lemon and it came out great. If you don’t have Vanilla Greek Yogurt, simply use regular Greek yogurt and add in 1 tsp vanilla extract and a bit more sugar to the blender.
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Whole Lemon Blender Cake
Equipment
- blender (or food processor)
Ingredients
- 1 large organic lemon
- 3 eggs
- 1¾ cups all purpose flour, sifted
- 3 tsp baking powder
- 1/4 tsp salt
- 1/3 cup olive oil
- 1/3 cup vanilla Greek yogurt
- 1¼ cup sugar
Instructions
- Preheat oven to 350℉ Line an 8 inch cake pan with parchment paper and also grease it with oil or butter.
- Special Note: the texture of this cake is dense and packed with lemony citrus flavor. You will love it! Let it cool COMPLETELY prior to serving though.
- Quarter slice your lemon, remove any exterior stems and all seeds.
- Add all of the ingredients to your blender or food processor IN THE ORDER THEY ARE LISTED ABOVE. Process or blend until JUST smooth. Do NOT over blend. Pour the batter into the pan and bake for 50-55 minutes or until toothpick comes out clean. Allow to set in the pan on your counter for 20 minutes then transfer to a wire rack to fully cool completely.
- Optional: dust top of the cake with a little powdered sugar + lemon zest
Notes
Nutrition
Hungry for more?
Your cakes great thankyou!
Hi Sharon, thank you! I’m glad you liked the recipe!
Hi Stella love your recipes do you have a book with them in please?
Hi Sharon thank you so much for the kind message!
Yes i have my cookbook that is available for preorder NOW! I will link here below:
https://amzn.to/4iBJRg7
This..this is such an elegant Lemon Cake! I read the reviews and made no changes to the ingredients, but I first blended in my VitaMix the lemon, olive oil, yogurt, eggs, and vanilla until smooth. Then, in a separate bowl, I mixed the flour, baking powder, salt and sugar. THEN, I added the wet lemon mix to the dry flour mix and hand-blended it with a large spoon until combined. (Didn’t want to deal with wiping everything off the blender blades).
I tested with a toothpick at only 30 minutes at 350* – perfection. Unusual, slightly dense texture! Maybe once or twice, a hint of bitterness from the peel, but it only reinforced its simple authenticity. I didn’t even bother dusting it with powdered sugar. This is my final Lemon Cake recipe ever! Thank you!!
Delicious and easy! Made with a regular lemon. Can’t wait to try the orange one.
This cake is delicious and so easy to make, followed all the steps and came out perfectly. Love all your baking recipes, thanks for sharing x
Hi Camilla, thank you so much for trying the recipes out! Cheers!
I’m an experienced baker and was intrigued by the blender/whole lemon novelty. I couldn’t figure out how the bitter pith could be masked. I baked the cake this evening, following the recipe exactly, and loading ingredients into the blender in order. I used a ninja blender with the totem pole blades for better mixing.
The cake cooked up lovely and had a nice crumb, but the intense lemon flavor I was seeking wasn’t there. Instead, I tasted the bitter of the pith. In fact, after the piece was eaten, my mouth has a bitter after taste lingering.
I love a one bowl, one layer cake but I would only rebake this one with zest and juice, and leave the pith where it belongs…in the trash can, not in my cake.
Sorry, for me, this was a fail.
This recipe was delicious and so easy! Someone mentioned that the rind gave off a bitter taste and I would say maybe she used an old lemon. The whole lemon is where the flavor comes from. Yummy and delicious. Thanks for the recipe
Thanks for the kind feedback Nancy… that could be the reason!
Can I substitute a gluten free flour? If so what is your recommendation?