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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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!
A favorite cake, but had to experiment with the method. First time, in a blender…a no go. Second time, in a food processor, it didn’t get processed (maybe I was too closely following the advice not to over-blend.) That one baked up with lumps. Finally (because we liked the flavor so much), I went a more traditional route. Processed the lemon in the food processor, added oil to help process the lemon. Then added the sugar, yogurt and eggs to the food processor. In a separate bowl, I whisked the flour, salt, and baking powder, then added the liquid and blended. Also needing tweaking, at least for my oven, the time. 30 minutes was perfect. Today I made it for the 5th time, bringing it to a friend’s house with mixed berries and peaches. P.S. I used a vanilla cinnamon yogurt this time with an extra sprinkle of cinnamon.
very easy to make had to work out what a cup measurement is otherwise lovely.
I will make this cake today. did you grind the rind and all or peel it first?
will it work w/almond flour?
The best!! Can I freeze this cake?
can you sub the all purpose flour with almond flour and 3 eggs?
Any way to make this gluten free?
So good.
HI Andre, yes!! thanks for trying the recipe!
Ugg ignore my comment. I didn’t read to the very bottom of the recipe! lolll I hate it when people do that (other people! haha).
If I use plain greek yogurt (I never buy the flavored stuff), I know to add vanilla, but would I also add more sugar? Can’t wait to try this!
This is my favorite cake ever! I make it, cut into small wedges and freeze. This way I can have 1 slice a day. It’s great frozen, with frosting, or microwaved!
It’s also yummy with limes, I may try it with oranges too.
Cant wait to make this! But how big are the cups youre talking about? Like how many gram?
These measures are standard imperial cups used in the US. 1 cup equals 8 ounces. You can find the conversions to grams online.
Tried your recipe and it was a success!! Did not have All Purpose Flour and had to use White Whole Wheat instead. Had to use food processor since I don’t own one of the powerful blenders. Great recipe and so DELICIOUS!! Thank you so much for sharing your recipes
Hi Maria, so glad the cake was to your liking! Thanks for trying it out and the kind feedback!
The skin and all?! Gotta try this
I usually love Stella’s recipes, but because of the lemon rind, this one was not one of my favorites. I may try again without the lemon rind but I’m not sure if it needs it to add bulk. The rind leaves a VERY bitter aftertaste making the cake almost inedible.