Whole Lemon Blender Cake (2024)

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Table of Contents

• Why You’ll Love Whole Lemon Blender Cake
• How to Prepare Whole Lemon Blender Cake
• Nonna’s Tip 🍋
• Whole Lemon Blender Cake Variations and Substitutions
• Similar Recipes
• Best Served With
• Common Questions
• Whole Lemon Blender Cake Recipe

What type of Lemon should I use?

I used Meyer lemons for this recipe, as they are the sweetest and least bitter or sour of all the lemon varieties. Therefore, I believe they are the best, but you can absolutely use a regular lemon making sure not to over-blend.

What happens if I over-Blend this cake?

It is very important to NOT over-blend this cake. Do not blend for more than 15-20 seconds. The more the cake is blended the more it breaks down the pith which will make for a very bitter cake.

How long should I blend the batter for?

Do NOT over-blendthis cake. If your blender is not powerful enough to break down the lemon peel, please zest it, peel it, and use that instead. I use a Vitamix and blend only for about 20 seconds.

Can I make this lemon cake gluten-free?

I have not tried making thiscake gluten-freebut you could try using a gluten-free 1-to-1 all-purpose flour for baking. Let me know if you try it and how it comes out!

Would this recipe work with clementines?

I have tested this recipe with clementines, and it comes out so well! My Whole Clementine Blender Cake recipe is linked HERE.

Could I add poppy seeds to this recipe?

Absolutely, you can add poppy seeds to this recipe to make a lemon poppy seed cake!

Can I adjust the recipe for keto, low-carb, or other diets?

If you haveany dietary preferences (like keto or low-carb), you will have to experiment witha 1-to-1 monk fruit sweetener and various other alternatives. Please let us know in the comments of this blog how you made this cake differently so others can learn as well.

How can I adjust the sweetness of the cake?

You can alwaysadjust the sugar in this recipeas it’s not overly sweet. Feel free to add more if you like your baked goods sweeter. Alternatively, you could do less sugar if you’re trying to cut sugar out.

How will I know when the cake is done?

Thebake time will depend on the oven and what type of pan you use,so please keep a good eye on it.

What type of pan do you use?

I use a ceramic, non-stick loaf pan for this recipe. You can use a different type of pan,but please keep a close eye on it as the baking time may reduce or increase.

How do you prepare the pan for baking?

I like tospray and line the loaf pan for easier cleanup, but feel free to butter and flour it if you wish to do so as well.

How do I store the cake?

You canstore this cake, covered, on the counter for a few days,but it probably won’t last you that long!

Can I use an Orange instead of a Meyer lemon?

You can replace the lemon with an orange in this recipe. I have perfected this in my recipe for Whole Orange Blender Cake!

Could I use almond flour in place of all-purpose flour?

I have not tried this cake with almond flour, so you will have to experiment. If you choose to experiment with alternative ingredients, always add a little at a time until you have the proper consistency.

How should I clean my lemons before using them in a recipe?

To ensure the lemons are clean, soak them in a vinegar and water solutionand scrub them to draw out any impurities. Mix 1/4 cup of vinegar + 2 cups of water and soak for 5-10 minutes. Rinse and use as directed.

can I use a food processor?

Yes you may. However, depending on the food processor and how powerful it is, you may need to peel the fruit and use the peeled fruit + zest instead.

What type of oil can I use for this recipe?

Any oil will work for this cake. You can also use melted butter if you’d like.

Can I substitute butter for the oil?

Yes, you can certainly use butter instead of oil for this recipe.

Would this recipe work in a Nutribullet?

A Nutribullet is not nearly as powerful, but If you try it in a Nutribullet, I would suggest peeling the lemon before blending.

What if my cake comes out too dense?

Always check the baking powder and flour before use! If the cake comes out too dense and not fluffy or moist, the baking powder is most likely out of date.

How can I check if my baking powder is still good?

You can test if baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder,always check the expiration date. Expired baking powder will not help a recipe rise in the oven, and will result in a sad, deflated cake.