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
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I love all of your recipes so delicious I’ve made so many of them except for the ones that include meat as I am a vegetarian I was just curious can I do this recipe in a cupcake tin like to make muffins or cupcakes with them instead of a cake 8 inch pan? Thanks
Hi Lisa, yes you can, just decrease the time to 20-25 minutes or until toothpick comes out clean. Enjoy!
can’t wait to try this out! I make at least one of your recipes weekly. your Banana chunk cake is a staple in my house! I was wondering can I sub in honey instead of sugar?
HI Joana, Thank you so much! Glad the recipes are resonating with you!
I tried this with honey and it came out a little dense and then I switched to the sugar. Its up to you – but I preferred the sugar version myself!
Thank you so much for this easy recipe! Now I know what to do with all of the lemons that are gifted to me this time of year. A couple of my friends have lemon trees (lucky me!).
The texture is interesting and not unpleasant. I will be eating a pice for breakfast all next week, unless my teenager devours them first.
Is there a way to add fresh blueberries to this recipe? Thank you.
Lauren from Florida
Hi Lauren, just add and fold them in at the end after you;re done blending. Enjoy!
NOT an easy blender cake. The ingredients clogged my blender(which is an excellent blender with pulse action for smoothies with frozen strawberries). I had to stick a big spoon in blender to mix ingredients that I had filled blender with as per instructions. The cake was very dense & dry. Maybe I wasn’t supposed to start blender until all ingredients were in it??
just baked lemon blender cake this morning. Turned out great. thnx.
A really easy and yummy cake to make I’m so glad I tired it
I changed the sugar for maple syrup 100g it was still a bit bitter so I added icing to the top and that sweetened it up
Great results! I made this cake this morning, and the recipe did not disappoint! I used a regular lemon ( from a bag of gifted yard lemons). Yes there bits of bitter rind, but somehow it’s a pleasant taste with lovely cake and powdered sugar topping.
Hi Cecily, Love that you enjoyed the cake! Thanks so much for the kind feedback! Cheers!
I just tried this cake and it’s delicious. However I wanted to experiment using the new King Arthur keto flour and swerve to see how that would turn out. I really love it! I put the timer on 50 minutes and luckily I went to check it at 45 minutes and it was done.
Hi Robin, That’s awesome! I need to try some King Arthur Keto flour myself – thanks for sharing!
I did it, I loved it!! So delicious and easy to prepare!! I used whole grain flour and much less sugar (only 150gr) and next time I will put even less. I forgot to add ginger. I love ginger and it will be a powerful matching with the lemon and vanilla!! Thank you Stella!! ❤️❤️
Hi Maria, Sounds awesome and thanks for sharing your feedback with less sugar! Cheers!
Excellent recipe! Simple yet significant.
Hi Jim, Glad you liked the cake! Thanks for the feedback too!
Second time I’ve made it this week. Yum!! A friend had a slice and loved it. Today is their birthday, so guess what! 🙂 The only thing that can make it better is a scoop of ice cream on the side. This is my new, super easy, go to! Thanks for the recipe!! ❤️
HI Debbie, so glad you got to share with your friend on her birthday! Cheers to many more!
This cake was easy and delicious. I used sour cream to replace the Greek yogurt because that’s what I had on hand. The second time I made it, I substituted 12 kumquats for the lemon and we liked it even more! A wonderful orange color and flavor to the cake for something different. Thank you for your recipe.
Hi Pat, so glad the cake was to your liking and sounds awesome with the kumquats!
omgeeee so easy and so good!!
After 20 minutes, my cake puffed up and literally exploded. Hi Julie live in the mountains in the high altitude. Could that have done it
Hi Richelle, I’m not sure – I dont have any experience baking or living in the mountains at high altitudes. I’m so sorry that happened to you though!
my is currently cooking in the oven, but I forgot the baking powder! I hope it will be okay, since it’s already a dense cake?
the texture was great but it was bitter. next time I will do it without the lemon peel. thank you!
Hi Amina, glad you liked the cake but yes, you can make it with the juice and zest only too! Enjoy!