This cake boasts a wonderfully simple preparation yet is rich in vibrant citrus lemon essence.
After the tremendous success of our Whole Orange Blender Cake, we couldn’t resist crafting a lemon counterpart. In this rendition, I embraced a more conventional approach, employing all-purpose flour and cane sugar.
The result is an extraordinary cake, bursting with robust lemon flavors and characterized by a dense texture achieved through the blending process.
For optimum taste, a Meyer’s Lemon is recommended, though a regular lemon yields fantastic results.
In the absence of Vanilla Greek Yogurt, a simple substitution involves using regular Greek yogurt with added vanilla extract and a touch more sugar blended in.
Why Whole Lemon Blender Cake
- Simplicity: Enjoy the ease of preparation while relishing the intense lemon taste.
- Versatility: A more traditional method with all-purpose flour and cane sugar offers a unique take on citrus-infused cakes.
- Success from Predecessor: Building on the viral success of the Whole Orange Blender Cake, this lemon version promises a similarly delightful experience.
Absolutely, while Meyer’s Lemon is recommended, a regular lemon works exceptionally well in this recipe.
Yes, by adding 1 tsp vanilla extract and a bit more sugar to the blender, you can seamlessly replace Vanilla Greek Yogurt.
The dense texture is a result of the blender process used in the recipe.
While both cakes share a blending method, this lemon version adopts a more traditional approach with all-purpose flour and cane sugar, offering a distinct flavor profile.
whole lemon blender cake
- blender or food processor
- 8 inch cake pan
- Preheat the oven to 350℉. Line an 8-inch cake pan with parchment paper and grease it with oil or butter.
- Special Note: The texture of this cake is dense and packed with lemony citrus flavor. Allow it to cool completely before serving.
- Quarter-slice your lemon, removing any exterior stems and all seeds.
- Add all the ingredients to your blender or food processor in the order listed above. Process or blend until just smooth. Do not overblend.
- Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Allow the cake to set in the pan on your counter for 20 minutes, then transfer it to a wire rack to fully cool.
- Optional: Dust the top of the cake with a little powdered sugar and lemon zest.
- The best type of lemon for this recipe is a Meyer Lemon, but a regular lemon works well too.
- If you don’t have Vanilla Greek Yogurt, use regular Greek yogurt and add 1 tsp vanilla extract and a bit more sugar for flavor.