Whole Lemon Blender Loaf Cake
A moist and tender cake packed with lemon flavor. The batter is made in a blender and comes together very easily. Such a delicious and perfect recipe to bake for summer.
Equipment
- Blender/Hand blender
- Rubber spatula
- 9 inch loaf tin
- Baking paper
- Knife
Ingredients
For the cake -
- 1 whole lemon cut into cubes, seeds removed
- 3/4 cup castor sugar
- 1/3 cup oil
- 1/3 cup greek yogurt
- 3 eggs
- 2 tsp vanilla
- 1 and 1/4 cup flour
- 1/4 cup corn flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
For the glaze -
- 3/4 cup icing sugar
- 3 tbsp lemon juice
For the top -
- Lemon zest and sea salt flakes
Instructions
- Preheat the oven to 170℃ and line a 9x5 inch loaf tin by brushing with oil and baking paper, set aside.
- Cut the lemon into cubes and remove the seeds, transfer to a blender. Add the sugar and oil, blend until smooth. Add the eggs, vanilla and yogurt, blend again until combined.
- Add the all purpose flour, baking powder, corn flour, baking soda, salt and pulse until the mixture is combined. Using a rubber spatula finish mixing the batter until smooth.
- Pour into the lined tin and bake pipe a line of soft butter in the center of the loaf tin. Bake for 45-48 mins or until a tooth pick inserted into the center comes out clean.
- Allow it to cool slightly, in the mean time let us make a glaze. In a mixing bowl add the lemon juice and icing sugar, stir together until smooth and combined, pour over the lemon cake and allow it to set before slicing.
Notes
- Do not over blend the mixture once the dry ingredients have been added in, finish mixing by hand with a spatula or else you will end up with a very dense and tough cake.