Description
The Lemon Blender Loaf is a bright, citrusy, and moist cake made effortlessly in a blender using a whole Meyer lemon. With the perfect balance of tangy and sweet flavors, this fluffy loaf is infused with olive oil and yogurt for extra richness. Topped with a light lemon glaze or a dusting of powdered sugar, it's a refreshing treat perfect for breakfast, dessert, or an afternoon snack.
Ingredients
- 1 large Meyer lemon
- 1 C. granulated sugar
- 1/2 C. olive oil
- 1/3 C. vanilla Greek yogurt
- 2 large eggs
- 2 C. all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- Powdered sugar (for garnish)
Instructions
- Prepare the Lemon:: Use a whole Meyer lemon, as its thin skin is sweeter and less bitter than regular lemons.
- Blend the Wet Ingredients:: In a blender, add: The whole Meyer lemon (cut into chunks, removing seeds) ½ cup of oil ⅓ cup of yogurt (or sour cream) 3 eggs Blend until smooth and fully liquefied.
- Mix the Dry Ingredients:: In a mixing bowl, combine: 2 cups of flour 1 ½ teaspoons baking powder Stir well.
- Combine Wet & Dry Ingredients:: Pour the blended lemon mixture into the bowl with the dry ingredients. Stir until just combined (avoid overmixing).
- Prepare to Bake:: Preheat the oven to 350°F (175°C). Grease a loaf pan (or use a silicone baking mold).
- Bake:: Pour the batter into the prepared loaf pan. Bake for about 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Add Topping:: Let the loaf cool before removing it from the pan. Optional: Top with a lemon glaze (mix powdered sugar with fresh lemon juice) or simply dust with powdered sugar.
- Enjoy!: Slice and serve with coffee or tea for a refreshing treat!
