Whole lemon blender lemon pound cake

Blend, pour, and bake!

We know we keep saying the Vibe blender is about more than just making smoothies, but this cake is another great example. Forget zesting, juicing and complicated baking steps. With this recipe, you simply add all the ingredients to the blender jug, including a whole lemon – peel, pith and all.

The result is a wonderfully simple pound cake with just the right amount of sweetness. Blending a whole lemon into the batter gives the cake a deliciously bold, tangy lemon flavour, while the Vibe does all the mixing for you. In just a couple of minutes, the batter is ready to pour into the tin and bake, with just one jug to clean afterwards.

Whole Lemon Blender Lemon Pound Cake is perfect when you want something homemade without the fuss. Whether you’re an experienced baker looking to save time or a beginner who likes the idea of simply throwing everything into a blender, this is one cake that makes baking wonderfully simple.

The lemon glaze adds a little extra sweetness that balances the tartness of the cake. For a less-sweet finish, simply dust the cooled cake with sifted icing sugar instead. Either way, the loaf is delicious spread with butter or served with a dollop of yogurt!

Can you make Whole Lemon Blender Lemon Pound Cake gluten free?

Yes. Simply substitute the all-purpose flour with a good-quality 1:1 gluten-free flour blend suitable for baking.

INGREDIENTS

Blender batter:
3 eggs
1/3 cup yogurt or sour cream
1 whole lemon, washed, seeds removed and chopped
½ cup (115g) soft or melted butter (not hot)
1 teaspoon vanilla 
2 cups (280g) plain (all-purpose) flour
2 teaspoons baking powder
1/4 teaspoon salt
¾ cup (200g) caster sugar

Lemon Glaze:
¾ cup icing sugar (powdered sugar)
2-3 tablespoons fresh lemon juice

METHOD

1.   Preheat your oven to 180°C /350°F. Line a 9×5inch loaf with baking paper.
2.   Add the ingredients into the Vibe Blender just in the order listed (wet ingredients first). Choose smoothie mode. Blend for 20-30 seconds, stopping once to scrap down the sides.
3.   Pour the batter into the prepared loaf pan.
4.   Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

5.   Allow the loaf to cool in the pan for about 10 minutes, before turning it out on a wire rack to cool.
6.   In a small bowl, mix the icing sugar and fresh lemon juice until smooth. Add more lemon juice or sugar if needed to reach the desired consistency.
7.   Once the loaf is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing.

PIN THIS RECIPE