The Best Whole Lemon Blender Cake Recipe

Whole Lemon Blender Cake is a refreshingly tart treat that combines the zesty tang of fresh lemons with the ease and convenience of a simple blender. Using the entire lemon, rind and all, this cake captures the essence and tartness of the lemon in a special way.

Whether you’re a seasoned baker who wants to save a little time or a novice in the kitchen that is looking for something as easy as putting all of the ingredients in a blender, the Whole Lemon Blender Cake promises a delectable experience that is as easy to make as it is delicious to eat.

You can top it with my homemade lemon glaze or a dusting of powdered sugar for a show-stopping dessert to serve on holidays, summer BBQs, and even birthdays!

Since you are here and love lemon recipes, check out this Easy Lemon Posset Recipe, this Classic Lemon Bars Recipe, or this Lemon Pie with Graham Cracker Crust Recipe.

Ingredients for this whole lemon blender cake recipe

Here are the ingredients you will need to make this whole lemon cake. Make sure to scroll down to the recipe card at the bottom of the page for the full ingredient list and measurements. 

• Whole Lemon: I recommend you use organic lemons since you’ll be using the lemon peels. Remove the seeds removed and chop it into chunks so it blends easier.
• Granulated Sugar: brings a little added sweetness.
• Large Eggs: to help the cake have a dense texture.
• Vegetable Oil: or you can use peanut oil or canola oil.
• Plain Greek Yogurt or Sour Cream: adds a creamy and tangy flavor that complements the lemon really well.
• Vanilla Extract: brings a touch of subtle flavor to balance out the lemon.
• All-purpose Flour: adds the necessary structure.
• Baking powder and Baking soda: to make sure the cake rises.
• Salt: balances out the sweetness while enhancing all of the other flavors.
• Lemon juice: is the base of the glaze that goes on top. This will be separate from the whole lemon that goes into the cake so make sure you have enough.
• Powdered sugar: sweetens the lemon juice to make the glaze.

How to make this whole lemon blender cake recipe

Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and detailed step-by-step instructions! 

1. Preheat your oven, then grease and line with parchment paper a a 9×5 inch loaf pan.
2. In a blender, add the whole lemon chunks, sugar, eggs, vegetable oil, sour cream, vanilla extract, flour, baking soda, baking powder, and salt. Blend for about 30 seconds until everything in combined and resembles a thick cake batter.
3. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean.
4. Allow the loaf to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely to room temperature on a wire rack.
5. Prepare the glaze: In a small bowl, mix the powdered sugar and fresh lemon juice until smooth. Add more lemon juice if needed to reach the desired consistency.
6. Glaze the cake: Once the loaf is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing.

Why do you need to make this recipe!

• This citrus cake has the right amount of lemon flavor and lemony sugar glaze to satisfy your cravings during the warmer weather.
• It’s a great make-ahead dessert to prepare for a get-together this weekend.
• It’s an easy recipe made with just a few simple ingredients that you can easily find at the grocery store.
• If you’re an environmentally-conscious person, you will love this recipe since it uses all parts of the lemon there is no waste!

Frequently Asked Questions – FAQ

can I use a food processor instead of a blender?

You sure can, a food processor can be used in place of a blender. The goal is to finely process the lemon and mix it with the other ingredients to create a smooth batter no matter which method you use.

In this case, you would have to blend all of the wet ingredients first because a food processor might not be as strong and will need to blend a little longer to get the whole lemon well incorporated.

If you are using a strong and large food processor you can add in the dry ingredients once the wet ones has been blended until smooth and pulse until you get a thick cake batter!

How do i store leftover whole lemon blender cake?

Store the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months.

Can I make a gluten-free version?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend is suitable for baking to achieve the best texture.

​Won’t the cake be too bitter from the rind? how do i prevent that?

Ensure you remove the seeds and consider using sweeter lemon varieties like whole Meyer lemons.

I used the Wonderful lemons because they don’t have any seeds in them and the ring isn’t very thick. There was still some ring left, which left a slight bitter taste, but that, combined with the tangy and sweet lemon flavors of the homemade lemon icing, gave the cake an intricate, fancy restaurant-style vibe!

Whole Lemon Blender Cake Recipe

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