Blended Lemon Cake: Ready in No Time!

In the fast-paced world of modern baking, few desserts manage to strike the perfect balance between ease and elegance. The Blended Lemon Cake offers a refreshingly aromatic treat that comes together in mere minutes. At its heart lies the humble lemon, blended whole to preserve its natural oils and zest, lending this cake a citrus flavor.

This recipe is also accompanied by basic ingredients like eggs, milk, oil, and flour, the result is a tender cake with a delicate crumb. Whether you're a seasoned baker or a novice in the kitchen, the Blended Lemon Cake offers an inviting entry point into the joys of scratch baking, aromatic and undeniably delicious.

What Is Blended Cake?

Blended cake is the overachiever of lazy-day baking. Instead of beating things in stages like a Victorian-era pastry chef, everything gets tossed into a blender, even the lemon.

Though there's no long-standing tradition behind this exact method, the idea of citrus-infused cakes has deep roots in Mediterranean and Middle Eastern kitchens. This is a shortcut recipe inspired by tradition, blending the best bits of old and new.

Pro Tips for the Best Blended Cake

• Go organic with that lemon. You’re blending the whole fruit, so avoid the waxy supermarket kind unless you like your cake with a side of chemical.
• Blending your lemon makes it fully pulverized. A grainy or pulpy batter is a sign you hit “pulse” when you should’ve gone full “obliterate.”
• Sift the flour and baking powder first to make mixing smoother.
• Do you want a stronger citrus hit? Add a few drops of lemon extract or a pinch of lemon zest before blending.

Can I Use a Different Citrus Instead of Lemon?

Absolutely, but know what you're signing up for. Orange gives a sweeter, less tart profile and works well, while lime offers sharper, more intense acidity.

Why Use a Blender Instead of a Mixer?

Because a blender blitzes the lemon into total submission. Unlike a stand mixer, it can crush the peel into the batter without chunks, giving the cake its signature citrus depth.

Is It Too Tangy for Kids?

Surprisingly, no. The sugar balances the lemon, and the final flavor is more refreshing than sour. Most kids love it, especially with a sprinkle of powdered sugar or a scoop of vanilla ice cream on the side.

What’s the Texture Like?

It’s soft, moist, and has a tender crumb, like tea cake or a light loaf cake. It is not dense like a pound cake and not as airy as a sponge cake.

Can I Use Olive Oil Instead?

You can, but sunflower oil is more neutral and lets the lemon shine. If you’re going for that Mediterranean twist, a mild olive oil will work, just know it might slightly change the flavor profile.

How Long Will It Stay Fresh?

It keeps well for about 3 days at room temperature if covered properly. By day 2, the lemon flavor deepens, and the texture becomes even softer. Beyond that, pop it into the fridge or freezer to stretch its lifespan.

How to Make Blended Cake

Step 1

Step 1

Wash your lemon and cut it into chunks, removing the seeds. Then, toss them into your blender. Pour in the milk, sunflower oil, and sugar and blend until the mixture is smooth and creamy.

Wash your lemon and cut it into chunks, removing the seeds. Then, toss them into your blender. Pour in the milk, sunflower oil, and sugar and blend until the mixture is smooth and creamy.

Crack in the eggs and blend again until the batter is uniform. Toss in the flour, baking powder and blend one last time, just until combined.

Step 2

Step 2

Crack in the eggs and blend again until the batter is uniform. Toss in the flour, baking powder and blend one last time, just until combined.

Pour the thick batter into a greased and floured baking tin. Smooth out the top with a spatula and slide it into a preheated oven at 360°F / 180°C.

Step 3

Step 3

Pour the thick batter into a greased and floured baking tin. Smooth out the top with a spatula and slide it into a preheated oven at 360°F / 180°C.

Bake for 30 minutes, or until the top is lightly golden and slightly domed. Once cooled, give it a generous dusting of powdered sugar, slice it up and serve with tea.