This Blender Cake Is Perfect for Spring (and Couldn’t Be Easier to Make)

It uses a whole lemon!

When the warmer weather hits, nothing hits the spot quite like freshly made lemon bars—not until you’ve tried Whole Lemon Blender Cake, that is. With the right amount of lemon flavor, this cake is “bright, sweet, and moist,” according to recipe developer Craig Ruff. That makes it perfect for spring and summer or any time you’re looking for a refreshingly tart treat.

What Is Whole Lemon Blender Cake?

Whole Lemon Blender Cake is made with—you guessed it—lemons! Its thick and citrus-forward batter takes a spin in the blender and then bakes in a loaf pan. The result is a sweet and moist lemon cake that is topped with a lemony sugar glaze for a little added sweetness.

Can You Really Blend a Whole Lemon?

You sure can! Just be sure to cut off the top and bottom and remove the seeds. Cutting them into wedges before adding them to the blender helps it blend faster. All parts of the lemon are edible except the seeds. Lemons have plenty of vitamin C and are anti-inflammatory. If you're worried about the cake being too bitter, use a thin-skinned citrus (like a Meyer lemon) as suggested in the recipe.

How to Make Whole Lemon Blender Cake

While the recipe will offer the full ingredient list needed to make this cake, here are a few key items you will need to make this cake:

• Thin-skinned lemon: Lemons play a big role in this cake, as you’ll be using lemon wedges for the batter, lemon juice for the glaze topping, and lemon zest for garnish.

• Sour cream: This is added to the flour, oil, and eggs in the batter to help create a moist and velvety texture to the cake.

• Powdered sugar: You’ll whisk powdered sugar with lemon juice to make the glaze that will be poured over the cake after it cools.

Now that you have the ingredients gathered, you’ll start by trimming and discarding the lemon ends, slicing them into wedges, and removing the seeds.

Recipe Tip

Opt for a thin-skinned lemon with less pith for this recipe, so it’s not overly bitter. A Meyer lemon works, but a regular lemon can help add a more pronounced lemon flavor to the cake.

In a blender, add the lemon, sugar, canola oil, sour cream, eggs, lemon extract, flour, baking powder, and salt, and blend until smooth and thick. The batter will be thick, so you might need to stop the blender to stir or use a tamper to help it fully combine.

Pour the batter into a prepared loaf pan and pop it in a 350-degree F oven to bake. Then, you’ll create the finishing touch: the sugary glaze topping made of powdered sugar and lemon juice. According to recipe tester Amanda Holstein, “The glaze adds just the right amount of sweetness to balance the tartness of the lemon.” Spread this over your cooled cake, and don't forget the lemon zest for garnish.

Whole Lemon Blender Cake Variations

While this lemon cake is excellent as-is, you can put your own spin on it with several variations:

• Stir some poppy seeds into the batter for a classic flavor combination.

• Add lavender extract to the batter for a light, earthy, floral note.

• Try a coconut cream topping for a tropical spin.

• Fold in blueberries to the batter for a fruity, summery take.

How to Store Whole Lemon Blender Cake

If you’re looking for a make-ahead dessert recipe, this probably isn't the one. This lemon cake is best baked as soon as you blend it.

If you have any of this cake leftover (which would be shocking!), you can store it at room temperature for up to four days.

Get the Recipe

Read the original article on All Recipes.