Whole Lemon Blender Cake

Recipe View 5 mins Preheat and Prepare: Begin by preheating your oven to 350 degrees F (175 degrees C). Thoroughly coat a 9-x-5-inch loaf pan with baking spray, then line it with parchment paper, ensuring a 2-inch overhang on all four sides. Lightly spray the parchment paper with baking spray. (Prep time: 5 minutes)

Recipe View 25 mins Blend the Base: Trim and discard the ends of the lemon. Slice the lemon into 8 wedges and meticulously remove all seeds. In a blender, combine the lemon wedges, granulated sugar, canola oil, sour cream, eggs, and lemon extract. Add the flour, baking powder, and salt. Process until just combined, forming a smooth, thick batter. This should take about 25 seconds, stopping every 5 seconds to scrape down the sides and gently stir to ensure even mixing.

Recipe View 55 mins Bake to Perfection: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 55 minutes, or until a wooden pick inserted into the center comes out clean. To prevent excessive browning, tent the cake with foil after the first 30 minutes of baking. (Bake time: 55 minutes)

Recipe View 10 mins Cool and Release: Allow the cake to cool in the pan for 10 minutes. Using the parchment overhang as handles, carefully remove the cake from the pan and transfer it to a wire rack. Let it cool completely at room temperature for about 20 minutes.

Recipe View 5 mins Glaze and Garnish: In a medium bowl, whisk together the powdered sugar and fresh lemon juice until smooth and fully combined.

Recipe View 5 mins Final Flourish: Once the cake is cooled, spread the powdered sugar glaze evenly over the top. Garnish with fresh lemon zest for an extra burst of flavor and visual appeal.