Whole Lemon Blender Cake

5 from 9 votes

This whole lemon blender cake is made with a whole lemon in the batter to give it a distinct flavor and is ready to bake in a couple minutes!

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

1 whole lemon preferably organic, seeds removed, chopped into chunks. Meyer lemon preferred
1 cup granulated sugar
3 large eggs
1/3 cup vegetable oil
1/3 cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat your oven to 350°F . Grease a 9x5 inch loaf pan and line with parchment paper.
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.
1 whole lemon, 1 cup granulated sugar, 3 large eggs, 1/3 cup vegetable oil, 1/3 cup sour cream, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 47-51 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

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.
1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
Once the loaf is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing.