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
Looking for more?
I like the concept of the blender! The one thing I DID NOT like is the olive oil! It is way too powerful for the delicate flavor of the lemon. I used very good imported olive oil that I get from Italy and Spain. Maybe, a cheaper oil would be different. If I make it again, I will think about using Macadamia oil. Still pretty good!
Hi Irene, you can use any neutral oil you prefer for sure! OR you can use melted butter! Thank you for trying out the cake recipe <3
Update! I made the lemon cake again using melted butter instead of olive oil and it was SO much better! Going to try the orange one next!
Yummy and I had to use gluten free flour bc of my stomach issues. I used a mix of Cup4Cup and Just About gf baking flour. I also used 2 small regular lemons. It is dense and very tasty. Thank you and I am enjoying this!
Hi Teresa, That’s amazing and thank you for sharing the feedback with us of the GF flour!
made with sour cream instead of yogurt so easy and 10 year old could make this .one of the best I eat 15 stars.
Hi Dan, thank you so much! glad you liked the cake!
Hi, can I substitute the sugar with monk fruit or erythritol?
Hi Debbie, yes you can!
Do you have a weight for the amount of lemon called for here? The Meyer lemons I find are generally a fair bit smaller than standard lemons, so the target total weight would help figure out how many Meyers to use. Thanks!
5 to 6 oz of lemons is what i used! Enjoy! <3
Can gluten free flour be used as a substitute for all purpose flour?
Hi Karen, should work but I cannot say for certain since I haven’t tried it with this recipe
Hey Karen,
I just made this tonight using the King Arthur Measure for Measure gluten free flour. Came out really well! Would definitely make this again.
I loved the orange blended one—just tried it tonight. So delish!!! Could I use the same blended orange recipe but swap the orange for the lemon?
Hi JG, yes should work but I would add more maple syrup to this one for the lack of sweetness from the orange… Let me know how it turns out and I’m so glad you enjoyed the Orange Blender cake!
Regular Bulgarian yogurt with added vanilla ok???
Hi Diana, Absolutely as far as texture goes. I would a tad more sugar though too since Vanilla yogurt has sweetness
Let me know how it goes!
Where’s the t-shirt from! Omg! You’re the best girl. I love all your recipes & energy!!! 👐🏼♥️👐🏼
So are you Miss Patti!
And thank you!
The t shirt is a brand Raquel Allegra. I bought it a while ago though so it may be tough to find now. Hope you do though!
Cheers <3
Hi! This recipe sounds awesome! And I have a bunch of Meyer lemons. But, I only have a 10″ cake pan. Do you think thr cake would come out too thin baked in this pan?
Do you peel the lemon or use the whole thing?
Hi Wendy, I use the whole lemon – peel and all. You can remove it if you like
Thank you for doing this! So excited to try it this weekend!
love the recipe. could I do it the regular way to get a lighter version. I’m not too fond of dense cake.
Absolutely yes
What is “the regular way”? Does that mean mixed by hand and not in a blender? I prefer a less dense cake, too.
So the put the lemon in blender with rinds or squeeze it?
Hi Nancy, in this recipe, I put the whole lemon (exterior stem and interior seeds removed only). You can squeeze it and use all the zest if you prefer though…
Hi,
Are you using the whole lemon…. Peel included?
Hi Cheryl, I am using the whole peel here. I did remove the exterior stem and interior seeds. If you dont want to, you can use only the juice and zest the lemon.
I was hoping for this recipe after I saw the one you posted with an orange! couple questions… Can I use low or no fat greek yogurt? And would it be ok to use egg beaters instead of regular eggs? I need to cut cholesterol. Last question… would the frosting on the orange cake work with this if I use lemon juice instead of orange? My mouth is watering alread.
Hi Annie, you got my mouth watering too!
For the substitutions, I haven’t tried it any other way than this, so I cannot say for sure. how it would end up.
I would go with low fat yogurt being better than no fat, if possible.
For the eggs, I’m not sure if that would work.
I would DEFINITELY make the same frosting but with lemon juice and zest <3
Can we sub almond flour for the all-purpose?
HI Mimi, I havent’ tried it with almond flour so I can’t say for sure.
If you do end up trying it, I would use a combination of 2 cups almond flour and 1/4 cup coconut flour in too.
Let me know how it goes……
Why this recipe is not identical with the orange one?