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Whole Lemon Blender Cake

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This cake boasts a wonderfully simple preparation yet is rich in vibrant citrus lemon essence.

HEALTHY whole lemon blender cake

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.

LEMON blander cake

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:

Can I use regular lemons instead of Meyer’s Lemon?

Absolutely, while Meyer’s Lemon is recommended, a regular lemon works exceptionally well in this recipe.

Can I substitute Vanilla Greek Yogurt with regular Greek yogurt?

Yes, by adding 1 tsp vanilla extract and a bit more sugar to the blender, you can seamlessly replace Vanilla Greek Yogurt.

What contributes to the dense texture of the cake?

The dense texture is a result of the blender process used in the recipe.

Is this cake similar to the Whole Orange Blender Cake?

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 blander
whole lemon blander cake

whole lemon blender cake

whole lemon blender cake is super simple to make and loaded with intense citrus lemon flavor.
Prep Time 5 minutes
Cook Time 50 minutes
0 minutes
Total Time 55 minutes
Course Breakfast, Main Course
Cuisine American
Servings 10 people
Calories 268 kcal

Equipment

  • blender or food processor
  • 8 inch cake pan

Ingredients
  

  • 1  large organic lemon
  • 3 eggs
  • ¾  cups all purpose flour sifted
  • tsp baking powder
  • ¼ tsp salt
  •  cup olive oil
  •  cup vanilla Greek yogurt
  • ¼ sugar

Instructions
 

  • 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.

Notes

  • 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.
Keyword lemon blender cake, orange blender cake, whole lemon blender cake

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