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This truly one bowl recipe is one you have to make for your spring dessert cravings! With moist lemon cake and one blender this is a no brainer!

Lemon cake with icing sugar on top with a decorative milk bottle and tea cup behind it.

There once was a girl named Megan, who bought too many lemons. She didn’t know what to do, so she made a cake, quick as a blink, and let out a deep and happy sigh. 

Okay, so I am no poet but I am a baker. And with spring in full effect, I am definitely into making all the bright and sunny desserts I can make. And using up all the lemons that I got from the store. I ordered 2 and someone ended up with 6. Whoops. But it gave me an excuse to make this cake that had been saved in my Instagram folders for months. So win-win. 

Why Make This Lemon Cake

Viral recipes are not always worth the hype. They cut corners in areas that shouldn’t be cut, they can lack flavor and flair. THIS ONE though, is everything I dreamed it would be. And it uses the whole lemon, peel, pith, and all. Don’t sleep on this cake. You can use a blender or a food processor for it. I used my food processor. And all the ingredients are simple and things you likely already have in your pantry. 

The batter is thick, and full of rich lemon scent. 

If ever there was a time to try a new recipe, this one is it. Unlike other cakes that would require a stand mixer, citrus zester, cake flour, mixing bowls, and more equipment, this doesn’t need any of that! Instead of a layer cake, this creates a spring worthy moist lemon cake recipe in one pan. But it doesn’t make it any less made from scratch! Really, think of this like a no-waste recipe! 

Ingredients

  • All Purpose Flour
  • Baking Soda
  • Salt
  • Sugar
  • Vanilla
  • Eggs, alway best at room temperature
  • Vegetable Oil
  • Lemons
  • Greek Yogurt
  • Powdered Sugar (aka Confectioners’ Sugar) for garnish

How To Make This Easy Blender Lemon Cake

When I say this is a “one bowl” recipe, I do mean it. I had to use a cutting board to cut the lemons, but really this is so simple! 

  1. Preheat oven to 350 degrees. Place the rack into the middle position. 
  2. With a cutting board and knife, cut lemons into quarters. Use your fingers or the tip of a knife to remove any lemon seeds. For this recipe you do not need to peel or zest the lemons – you use the WHOLE THING.
  3. Into the bowl of a food processor, or blender, add in all the ingredients. Blend until nearly smooth, about 1 minute. There will be some very, very small bits of lemon peel you can see, but the rest of the batter should be mostly smooth. 
  4. Into the springform pan, that has been sprayed and lined with parchment paper, pour the batter into the middle. Bake in the oven for 50-55 minutes, or until a toothpick or cake tester comes out clean when placed into the center of the cake. Remove from the oven and place on a wire rack. Cool in the pan for 10 minutes before removing. 
  5. Dust with powdered sugar when cooled completely. Slice and serve. 

Tools for the Job

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FAQs

Why use baking soda instead of baking powder? 

Baking soda is activated with acid, like in the lemon juice and the Greek yogurt. Baking powder does not activate as well, and this will leave the cake dense and flat. In lieu of buttermilk and butter in this recipe, the acid froms from the juice of the lemon and Greek Yogurt. Moisture is added with the vegetable oil instead of whole milk like in some lemon cake recipes.

Can I use other citrus for this recipe?

YES!! Navel or Cara Cara oranges are popular here, or try grapefruit! 

What kind of pan is best for this recipe?

For this, you need a high sided cake pan, or I used an 8 inch springform pan. If you have a 9″ springform pan or 9-inch cake pans, you will need to slightly reduce the baking time. Monitor it so it does not overbake. 

You could also make this in a loaf pan, and it should take approximately the same amount of time to bake. But monitor just in case with a toothpick or cake tester. 

Can I made a frosting for this cake, or a glaze?

Sure!! Go nuts. I choose to keep it simple, like a traditional tea cake. But if you want to slice it in half you can fill it with cream cheese frosting, or fresh fruit and a stabilized whipped cream. 

More Homemade Easy Cake Recipes

Chocolate Olive Oil Cake

Ooey Gooey Butter Cake from Scratch

One Bowl Plum Tea Cake + Video

Perfect Carrot Layer Cake with Cream Cheese Frosting

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Whole Lemon Blender Cake

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  • Author: Megan Keno
  • Prep Time: 10 Mintues
  • Cook Time: 50 Minutes
  • Total Time: 0 hours
  • Yield: 1 9-inch Cake 1x
  • Category: Cake, Dessert
  • Method: Oven
  • Cuisine: British
Print Recipe

Description

Utterly easy whole lemon blender cake is a truly one bowl recipe for spring!

Ingredients

Units Scale
  • 2 Lemons, quartered and seeds removed
  • 1 1/4 cup Sugar (250 g)
  • 2 1/4 cup Flour (280g)
  • 2 tsp Baking Soda
  • 1 tsp Vanilla Bean Paste
  • 1/4 tsp Salt
  • 3 Eggs
  • 1/3 cup (100g) Plain Greek Yogurt
  • Scant 1/2 cup (100ml) Vegetable Oil (between 1/3-1/2 cup)
  • Powdered Sugar for dusting finished cake

Instructions

  1. Preheat oven to 350 degrees. Place the rack into the middle position.

  2. With a cutting board and knife, cut lemons into quarters. Use your fingers or the tip of a knife to remove any lemon seeds. For this recipe you do not need to peel or zest the lemons – you use the WHOLE THING.

  3. Into the bowl of a food processor, or blender, add in all the ingredients. Blend until nearly smooth, about 1 minute. There will be some very, very small bits of lemon peel you can see, but the rest of the batter should be mostly smooth.

  4. Into the springform pan, that has been sprayed and lined with parchment paper, pour the batter into the middle. Bake in the oven for 50-55 minutes, or until a toothpick or cake tester comes out clean when placed into the center of the cake. Remove from the oven and place on a wire rack. Cool in the pan for 10 minutes before removing.

  5. Dust with powdered sugar when cooled completely. Slice and serve.

Equipment