Lemon Blender Cake
Lemon Blender Cake
Ingredients
For the Cake
- 1 lemon, whole, thin-skinned
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup yogurt
- 2 cups self-rising flour
For the Glaze
- 2 cups powdered sugar
- 1 lemon, zested and juiced
Instructions
- 1
Preheat your oven to 350°F (180°C). Lightly grease and flour your preferred cake tin.
⏱️ 5 min•🌡️ 350
- 2
In a blender, combine the whole lemon (ensure it's thin-skinned), eggs, vegetable oil, yogurt, and granulated sugar. Blend until the mixture is completely smooth and the lemon rind is fully incorporated.
⏱️ 5 min
- 3
Add the self-rising flour to the blender. Pulse or blend on low speed just until the flour is combined and no dry streaks remain. Be careful not to overmix.
⏱️ 2 min
- 4
Pour the cake batter into the prepared cake tin, spreading it evenly.
⏱️ 1 min
- 5
Bake in the preheated oven for 40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 6
Remove the cake from the oven and let it cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min
- 7
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar with the zest and juice of one lemon until smooth, glossy, and pourable. Add more lemon juice if needed for desired consistency.
⏱️ 5 min - 8
Once the cake is completely cool, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blender Cake
For the Cake
- 1 lemon, whole, thin-skinned
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup yogurt
- 2 cups self-rising flour
For the Glaze
- 2 cups powdered sugar
- 1 lemon, zested and juiced
Instructions
- 1
Preheat your oven to 350°F (180°C). Lightly grease and flour your preferred cake tin.
⏱️ 5 min•🌡️ 350 - 2
In a blender, combine the whole lemon (ensure it's thin-skinned), eggs, vegetable oil, yogurt, and granulated sugar. Blend until the mixture is completely smooth and the lemon rind is fully incorporated.
⏱️ 5 min - 3
Add the self-rising flour to the blender. Pulse or blend on low speed just until the flour is combined and no dry streaks remain. Be careful not to overmix.
⏱️ 2 min - 4
Pour the cake batter into the prepared cake tin, spreading it evenly.
⏱️ 1 min - 5
Bake in the preheated oven for 40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 6
Remove the cake from the oven and let it cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min - 7
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar with the zest and juice of one lemon until smooth, glossy, and pourable. Add more lemon juice if needed for desired consistency.
⏱️ 5 min - 8
Once the cake is completely cool, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before serving.
⏱️ 15 min