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Whole Lemon Blender Cake
Whole Lemon Blender Cake
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Tangy lemon cake, made with whole citrus in a blender batter for a zesty, bright, and moist loaf that's simple and quick to whip up.
Ingredients:
  • Baking spray
  • 1 large (6 ounce) thin skinned lemon
  • 1/2 cup canola oil
  • 1/3 cup sour cream
  • 1 teaspoon lemon extract
  • 2 cups (8 1/2 ounces) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (4 ounces) powdered sugar
  • 1 1/2 tablespoons fresh lemon juice, plus zest for garnish (from 1 lemon)
Instructions:
  • Prepare for baking by gathering all ingredients. Preheat the oven to 350 degrees F (175 degrees C. Generously coat a 9-x-5-inch loaf pan with baking spray and line it with parchment paper, ensuring a 2-inch overhang on all sides. Lightly spray the parchment paper with baking spray.
  • Prepare the lemon by trimming and discarding the ends, slicing it into 8 wedges, and removing the seeds. Combine the seeded lemon wedges, sugar, canola oil, sour cream, eggs, and lemon extract in a blender. Add flour, baking powder, and salt. Blend until a smooth, thick batter forms, about 25 seconds, pausing to scrape down the sides and stir gently every 5 seconds. Transfer the batter to the prepared pan.
  • Bake in the preheated oven for 50 to 55 minutes until a wooden pick inserted into the center comes out clean. Tent with foil after 30 minutes. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to easily remove it from the pan. Transfer to a wire rack and let it cool at room temperature for 20 minutes.
  • Combine powdered sugar and fresh lemon juice in a bowl, whisk until smooth.
  • Dust cooled cake with powdered sugar mixture and sprinkle with lemon zest for a beautiful finish.

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