Ultra-Moist Lemon Cake with Blender

Ingredients

• 1 Whole lemon (Cut into quarters, zest included)
• Zest of one lemon Additional lemon zest (Added to intensify the aroma)
• 4 pieces Eggs (At room temperature)
• 80 ml Neutral oil (sunflower, grape seed or peanut) (Provides fat without strong flavor)
• 100 g White sugar (Can be replaced by honey, agave syrup or brown sugar according to taste)
• 200 g All‑purpose flour (Sift before use)
• 5 g Baking powder (About 1 teaspoon)
• 3 g Fine salt (About ½ teaspoon)
• 5 g Unsalted butter (Softened, equivalent to 1 teaspoon, for the central line)
• 100 ml Soaking syrup (optional) (Mix 50 g sugar, 50 ml water, bring to boil then add lemon zest or vanilla. Pour over cooled cake.)

Instructions

1. Prepare the lemons

   Wash the lemon, cut it into quarters, then zest two additional lemons using a grater. Reserve the juice of one lemon.

   Time: PT3M

2. Soften the butter

   Take the butter out of the refrigerator 1 h at room temperature or microwave for 10 s on medium power. Make it pliable like a spread.

   Time: PT5M

3. Butter and flour the pan

   Generously butter the loaf pan, then sprinkle a thin layer of flour. Tap to remove excess.

   Time: PT2M

4. Blend the batter

   In the blender jar, add the lemon quarters, the juice, the zest, the eggs, the neutral oil, the sugar, the flour, the baking powder and the salt. Blend on medium speed for 30 s, stop, scrape the sides, then blend another 30 s until a homogeneous batter forms.

   Time: PT3M

5. Pour the batter and draw the butter line

   Pour the batter into the prepared pan. Place the softened butter in a small piping bag (or a cut‑off freezer bag) and draw a thin line in the centre of the batter.

   Time: PT2M

6. Bake

   Bake the cake at 165 °C for 55 minutes. Midway, check that the top is not too colored and cover with foil if needed.

   Time: PT55M

   Temperature: 165°C

7. Check doneness

   Insert a wooden skewer into the centre of the cake; it should come out dry. If the skewer is wet, bake for another 5 minutes then check again.

   Time: PT2M

8. Cool

   Remove the cake from the oven, place on a rack and let it warm for 20 minutes before unmolding.

   Time: PT20M

9. Cleaning

   Wash the blender, piping bag, spatula, knife and board. Wipe the pan and store.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole lemon: Orange, Lime
• Instead of Additional lemon zest: Orange zest, Lime zest
• Instead of Eggs: Applesauce (for vegan version)
• Instead of Neutral oil (sunflower, grape seed or peanut): Canola oil, Grape seed oil
• Instead of White sugar: Honey, Agave syrup, Whole cane sugar
• Instead of All‑purpose flour: Gluten‑free flour, Whole wheat flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fine salt: Sea salt
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Soaking syrup (optional): Maple syrup, Honey

Equipment Needed

• Blender
• Loaf pan (about 22 cm)
• Kitchen knife
• Cutting board
• Zest grater
• Silicone spatula
• Piping bag (or freezer bag) (optional)
• Oven
• Wooden skewer (or toothpick)

Critical Steps — Do Not Skip

• Blend the batter until homogeneous without over‑blending.
• Draw the butter line in the centre to obtain the characteristic dome.
• Bake at 165 °C for 55 minutes to ensure moistness and even cooking.
• Check doneness with a wooden skewer.

Chef Tips from the Video

• For an even more fragrant flavor, add a teaspoon of orange zest with the lemon.
• A light glaze of warm apricot jam adds shine and extra sweetness.
• If you don’t have a loaf pan, a 20 cm round baking pan works, but the shape will be different.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5 to 7 days.

Freezer: Slice, wrap each slice in cling film then place in a freezer bag. Keeps 3 to 6 months.

Room temperature: At room temperature, well covered, up to 1 week if the cake contains no fresh fruit.

Make-Ahead Tips

• The cake tastes best the next day, when it has had time to absorb the flavours.
• Prepare the soaking syrup in advance and pour over the cooled cake for extra moistness.
• The softened butter can be prepared the day before and kept at room temperature.