Why This Lemon Blender Cake Will Be Your New Favourite
This Lemon Blender Cake recipe is simple but delivers BIG flavour. Using the entire lemon (peel and all!) means that every slice bursts with fresh citrusy goodness. Think of it like sunshine wrapped in cake form. 🌞 The touch of yoghurt keeps it moist, while self-raising (SR) flour makes it light and fluffy without needing extra leavening.
If you’ve got a love for anything citrus – and minimal washing up 😏 – this one’s for you. No extra bowls, no mixers. Just the blender, the oven, and you.
Tips and Tricks for the Perfect Lemon Blender Cake
1. Choose the Right Lemon 🍋
Thin-skinned lemons are the star of the show. Meyer lemons work great for this recipe because they have a slightly sweeter peel, but standard lemons will do just fine. If your lemon has a thicker rind, you might want to slice it and remove a few seeds to avoid bitterness.
2. Don’t Overblend 🌀
Blend until smooth, but don’t go overboard once you add the flour. Overmixing can make the cake dense. A quick whiz will do the trick!
3. Customise Your Cake 🎨
Love a little crunch? Add poppy seeds for an extra layer of texture. Or, if you’re feeling fancy, stir in a handful of blueberries before baking – they pair beautifully with lemon.
Serving and Pairing Ideas 🍽️
This Lemon Blender Cake makes a delightful afternoon tea treat or a light dessert after dinner. Serve it with:
- A dollop of vanilla yoghurt or whipped cream for extra creaminess
- A cup of Earl Grey tea or an iced lemon soda for a refreshing citrus overload
- Fresh berries on the side to add a pop of colour and flavour
Planning a brunch? This Lemon Blender Cake works wonderfully as part of a spread with scones, fruit salad, and quiche. The tangy sweetness will cut through richer flavours on the table.
How to Store Your Lemon Blender Cake 🍋
If you don’t finish it all in one sitting (which is hard, I know), here’s how to store it:
- At room temperature: Store the cake in an airtight container for up to 3 days.
- In the fridge: If you prefer chilled cakes, keep it in the fridge for up to 5 days. Just let it come to room temperature before serving to enjoy that soft texture.
- Freezer-friendly: Slice the cake, wrap each piece in plastic wrap, and pop them in a zip-lock bag. It freezes well for up to 2 months. Defrost overnight in the fridge or zap it in the microwave for 10-15 seconds.
Other Recipes to Try Next
If you loved this Lemon Blender Cake, here are a few more sweet ideas to explore:
Take a Snap and Share with Me! 📸
I can’t wait to see your Lemon Blender Cake creations! Snap a pic, post it on Instagram, and tag me @steph_cooks_stuff. Let’s spread the love for citrusy delights all over the internet! 🍋💛
Happy baking, and remember: when life gives you lemons… make a cake! 🍋
Lemon Blender Cake
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
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Yes! A gluten-free self-raising flour blend will work well. Just make sure it contains a leavening agent (like baking powder) to ensure your cake rises properly.
I recommend using a mild-tasting oil like sunflower, canola, or light olive oil. Avoid strong-flavoured oils, as they might overpower the lemon.
Sure! This cake is delicious on its own, but the lemon icing adds an extra zing. You can also dust the top with icing sugar if you’re short on time.