Dessert

Easy Blender Lemon Bread Recipe

ByRafael Mansero January 4, 2026January 4, 2026

Introduction

This Easy Blender Lemon Bread is a bright and moist treat that’s as simple to make as it is delicious. Using a whole lemon blended with the batter, it offers a vibrant citrus flavor in every bite. Perfect for breakfast or an afternoon snack, this loaf is sure to become a favorite.

Two thick slices of yellow cake with a golden-brown crust are stacked slightly overlapping on a dark wooden board. Between the layers is a shiny, light pink glaze that drips softly down the sides, adding a moist texture. The crumb of the cake looks soft and fluffy with some crumbs scattered around the board. The background features a smooth white marbled texture with a white bowl and small white flower petals scattered around, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole seedless lemon (washed, quartered, and seeds removed)
4 eggs (at room temperature)
3/4 cup olive oil
1 1/4 cup granulated sugar
1/4 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon sea salt
1 cup confectioners’ sugar
1-2 tablespoons lemon juice

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 loaf pan, or line it with parchment paper for easy removal.
Step 2: In a blender, combine the quartered, seedless whole lemon, eggs, olive oil, granulated sugar, sour cream, and vanilla extract. Blend until smooth, being careful not to over-blend.
Step 3: Add the flour, baking powder, and sea salt to the blender. Pulse a few times until the dry ingredients are just incorporated. Avoid overmixing to keep the bread tender.
Step 4: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 5: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 6: For the glaze, mix the confectioners’ sugar with lemon juice until smooth. Drizzle the glaze over the cooled lemon bread before serving.

Tips & Variations

Use a high-quality olive oil for a richer flavor, or substitute with a mild vegetable oil if preferred.
For extra lemon brightness, add a teaspoon of lemon zest to the batter.
Try folding in some blueberries or poppy seeds for a fruity twist.
Make sure your eggs are at room temperature to help the batter blend smoothly and create a lighter texture.

Storage

Store the lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days. To enjoy, warm slices briefly in the microwave. The glazed bread also freezes well for up to 2 months; thaw at room temperature before serving.

How to Serve

Three slices of moist yellow cake with a light glossy glaze on top are stacked slightly unevenly on a small wooden cutting board with a handle. The cake's texture looks soft and crumbly with a golden-brown crust. Around the cutting board on a white marbled surface, small white flowers are scattered. To the right, a white bowl with a scalloped edge contains cream and lemon slices. In the lower left corner, a set of gold spoons is placed casually. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons with seeds?

Yes, but be sure to remove all seeds before blending to avoid bitterness or crunchy bits in your bread.

Is it necessary to use a blender for this recipe?

While a blender makes the process quick and ensures a smooth batter, you can finely chop the lemon and whisk the ingredients by hand if needed, though the texture may differ slightly.