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.
FAQ:
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.
