The whole lemon goes in. Not the juice, not the zest, the actual lemon, skin and all, straight into the blender with everything else.
It sounds wrong and it works. You blitz the lemon with the eggs, oil, yoghurt and sugar, add the flour, give it another go, and pour it into a tin. The blender does the mixing, which means one jug to wash instead of a bowl, a beater and a sieve.
It bakes for 40 minutes and gets a lemon icing over the top once it’s cooled.
Why You’ll Love It
There’s no creaming butter and sugar, no softening anything ahead of time, and no mixer to drag out. You’ve got 6 things going into the blender and that’s the cake done. It’s a good one for using up a lemon that’s been sitting in the fruit bowl, and because you’re using the whole fruit rather than just the juice, the lemon flavour goes right through it instead of sitting on top. It makes 8 slices.
Handy Tips
Use a thin-skinned lemon if you can. The whole thing goes in, so a thick, pithy skin is the difference between a bright cake and a bitter one, and it’s the one ingredient choice here that really matters. Give the lemon mixture a proper blitz before the flour goes in, so you’re not left with bits of skin through the cake. Once the flour’s in, blend just enough to bring it together. And let the cake cool all the way before the icing goes near it, or it’ll slide straight off.
Make It Your Way
The icing is a drizzle rather than a thick layer, so how much you use is up to you. Keep it loose and let it run down the sides, or hold some back and make it thicker for more of a proper topping. If you’d rather skip it altogether, the cake stands up fine on its own with a dusting of icing sugar.
How to Store It
Keep it covered at room temperature or in the fridge for up to 3 days. If it’s iced, a container with a lid beats cling wrap, which sticks to the top and takes the icing with it when you pull it off.
Other Recipes You’ll Love
Lemon Blender Cake
Prep Time 20 minutes 
Cook Time
40 minutes 
Total Time 1 hour 
Ingredients
Equipment
Method
- Now, blend that zesty lemon, eggs, oil, yoghurt, and sugar until they're smoother than Sinatra's voice.
- Then toss in your flour and give it another whirl in the blender.
- Pour the mix into your favorite cake tin and let the oven do its magic at 180C for 40 minutes.
- But just like the best movie plots, there’s a twist –
- Whisk until glossy and irresistibly zesty!
- Drizzle it over your cooled cake. And voila, your lemony treat is ready to wow!
Nutrition
Video
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FAQs
Do I really blend the whole lemon?
Yes, skin and all. That’s the whole idea of the cake and it’s where the flavour comes from. Just use a thin-skinned lemon, give it a wash first, and blend it properly with the wet ingredients before the flour goes in.
Can I use plain flour instead of self-raising?
Not as a straight swap. Self-raising flour has the raising agent already in it, and this recipe doesn’t add any separately, so plain flour on its own would give you a flat, dense cake.
Can I make it ahead?
Yes. The cake keeps for up to 3 days, and it’s actually easier to ice on day 2 because it’s completely cold by then. If you’re making it for something, bake it the day before and ice it on the day.
Why is my cake bitter?
Almost always the lemon. A thick-skinned lemon brings a lot of white pith with it, and pith is where the bitterness lives. Next time go for the thinnest-skinned one in the bag.
The best lemon cake!!My huby loves it.From Greece with lots of love🥰🥰🥰
My 3yo daughter & I watch your cooking videos almost daily and we decided we must try this one. It did not disappoint! Delicious!
Fabulous, so quick and tastes
so good. Thank you.
Followed the recipe exact. Turned out great!
Scrumptious!