Mind-Blowing Lemon Pound Cake: Whole Fruit, Oven Ready in Minutes!
What You'll Need
- 1 large thin-skinned lemon, sliced and seeds removed
- 1 cup sugar or sugar substitute
- 2 large eggs
- 1/2 cup cooking oil
- 1/3 cup sour cream
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 1–1.5 tablespoons fresh-squeezed lemon juice
How to Make It
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C).
- Butter and line a 9x5-inch loaf pan with parchment paper. Butter the pan both before and after placing the paper for best results.
- Cut the ends off the lemon, slice into 8 wedges, and remove all seeds.
- Add lemon, sugar, oil, sour cream, eggs, and lemon extract to the bottom of a blender.
- Then add flour, baking powder, and salt.
- Blend until a thick batter forms, scraping down the sides every 5 seconds as needed.
2. Bake:
- Pour batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack and cool an additional 20 minutes.
3. Make the Glaze:
- Whisk powdered sugar with lemon juice until a runny glaze forms.
- Add more lemon juice a teaspoon at a time, if needed, to reach desired consistency.
- Pour over cooled cake and let set. ENJOY!
Final Touch
⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment your feedback helps encourage and inspire others!
21 comments
I made the lemon blender cake. It was so easy and turned out just as yours did on your video. It was perfect, beautiful and so delicious.
I saw the video a couple of days ago and thought it interesting. I have a Vitamix blender and thought it would mix quickly. Wrong! 😔 No matter how much I tried to scape it down it wouldn’t incorporate the mixture from the top. It started getting hot so I stirred it by hand and decided to pour it into the loaf pan. The bottom of the blender had gotten so hot that it looked as if it was beginning to Cook the batter at the bottom. 😆. If I try the recipe again, I’ll mix the wet ingredients in the blender, then combine with the dry with a handheld mixer in a bowl. So after baking it did smell wonderful and had a good flavour.
I saw this receipt yesterday and said I’m going to try it. Look so easy
I’m definitely going to be making i even went and bought blender just to do it!
I saw this recipe yesterday and was intrigued by the idea of mixing the batter in a blender. I think, however, it was a bit too much for my rather old blender; all the scraping down the sides I could do was not enough to convince the flour to mix into the batter. In the end I had to remove the jar, mix the flour in by hand, and then return to the blender to make it smooth. Another time, I think I will mix the wet ingredients in the blender, whisk together the dry, then use a mixer to incorporate it all. All that said, it still made an unbelievably moist and delicious cake! I will definitely use this recipe again.