Description

This Easy Blender Lemon Bread is a moist and flavorful loaf made effortlessly in a blender. The whole seedless lemon adds a bright citrus punch, balanced by a sweet glaze on top. Perfect for breakfast, brunch, or an afternoon treat, this lemon bread combines simple ingredients with minimal fuss, requiring just blending and baking to yield a tender, zesty cake.

Ingredients

Scale

Wet Ingredients

1 whole seedless lemon (washed, quartered, 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

Dry Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon sea salt

Glaze

1 cup confectioners’ sugar
1–2 tablespoons lemon juice

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to ensure easy removal of the bread.
Blend Wet Ingredients: In a blender, combine the whole seedless lemon pieces, eggs, olive oil, granulated sugar, sour cream, and vanilla extract. Blend until smooth, taking care not to over-blend to maintain the right texture.
Add Dry Ingredients: Add the flour, baking powder, and sea salt to the blender. Pulse the blender only a few times to incorporate the dry ingredients without overmixing, which can lead to a dense bread.
Pour Batter: Pour the batter evenly into the prepared loaf pan, smoothing the top if necessary to ensure even baking.
Bake: Place the loaf pan in the preheated oven and bake for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out clean and the top has a golden-brown color.
Cool Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before glazing.
Prepare Glaze: Mix the confectioners’ sugar with lemon juice until smooth to create the glaze.
Glaze Bread: Pour or drizzle the lemon glaze over the cooled bread evenly. Allow the glaze to set before slicing and serving.

Notes

Using a whole seedless lemon adds natural lemon flavor and moisture to the bread without bitterness.
Room temperature eggs help create a smoother batter and consistent texture.
Do not over-blend or overmix to avoid a tough crumb in the lemon bread.
The glaze adds a sweet and tangy finish that complements the lemon flavor perfectly.
If you prefer a stronger lemon flavor, add an extra tablespoon of lemon juice to the glaze or zest the lemon before blending.
Store leftover lemon bread in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon bread, blender lemon bread, lemon loaf, easy lemon cake, citrus bread, breakfast bread