Easy Blender Lemon Bread

This Easy Blender Lemon Bread is a bright, zesty loaf that’s bursting with fresh lemon flavor and topped with a sweet citrus glaze. It’s the perfect balance of tart and sweet, with a moist, tender crumb that comes together effortlessly in a blender. Whether you’re serving it for breakfast, dessert, or with an afternoon cup of tea, this lemon bread is a quick and delicious treat.

Why You’ll Love This Recipe

This lemon bread is as easy as it gets—no stand mixer, no bowls, just your blender. The whole lemon (yes, peel and all!) gives it a vibrant, natural lemon flavor, while the sour cream keeps the texture ultra-moist. With a quick prep time and minimal cleanup, it’s perfect for busy days or last-minute baking. The lemon glaze takes it to the next level with an extra punch of citrusy sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 whole seedless lemon, washed, quartered, and seeds removed

• 4 eggs, at room temperature

• ¾ cup olive oil

• 1¼ cups granulated sugar

• ¼ cup sour cream

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 3 teaspoons baking powder

• ½ teaspoon sea salt

For the Lemon Glaze:

• 1 cup confectioners’ sugar

• 1–2 tablespoons lemon juice

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. In a blender, combine the quartered lemon (seeds removed), eggs, olive oil, sugar, sour cream, and vanilla extract. Blend until smooth—do not over-blend.

3. Add the flour, baking powder, and sea salt to the blender. Pulse a few times just until the dry ingredients are incorporated. Avoid overmixing to keep the bread light.

4. Pour the batter into the prepared loaf pan and smooth the top.

5. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

6. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

7. While the bread cools, whisk together the confectioners’ sugar and lemon juice until smooth to make the glaze.

8. Once the loaf is completely cool, drizzle the glaze over the top and let it set before slicing.

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Variations

• Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for texture and crunch.

• Coconut Lemon: Stir in shredded coconut and top with toasted coconut flakes.

• Dairy-Free: Use a plant-based yogurt in place of sour cream.

• Lemon Blueberry: Fold in 1 cup of fresh or frozen blueberries before baking.

• Lemon Almond: Replace some flour with almond flour for a nuttier flavor and texture.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Extra Lemony: Add the zest of an additional lemon for more citrus intensity.

• Vanilla Glaze: Use vanilla extract in the glaze instead of lemon juice for a milder topping.

• Mini Loaves: Divide the batter into mini loaf pans and reduce baking time to 30–35 minutes.

• Muffins: Turn the batter into muffins and bake for 18–22 minutes at 350°F.

Storage/Reheating

Store lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

To freeze, wrap the loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

To refresh a slice, microwave for 10–15 seconds to bring back the soft texture.

FAQs

Can I use bottled lemon juice instead of a whole lemon?

Fresh lemon is best for flavor and texture, especially since the recipe uses the whole lemon including the peel. Bottled juice won’t have the same depth.

Why blend the whole lemon?

Blending the whole lemon gives the bread an intense citrus flavor and adds natural oils from the peel, enhancing both aroma and taste.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well as a substitute and gives a similar tangy creaminess.

Will the lemon make the bread bitter?

Using a seedless, thin-skinned lemon helps reduce bitterness. Avoid using thick-skinned or pithy lemons.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect the texture and how well the bread balances the tart lemon flavor.

What kind of olive oil should I use?

Use a light or mild olive oil so it doesn’t overpower the lemon flavor. Extra virgin is fine if it’s not too robust.

Can I make this in a different pan?

Yes, you can use a cake pan or muffin tin, just adjust the baking time accordingly.

Does this bread need to be refrigerated?

Not unless you’re storing it for more than 3 days. For longer freshness, refrigeration is recommended.

How do I know when it’s done baking?

The top should be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I skip the glaze?

Yes, the bread is still delicious without it, though the glaze adds a nice sweetness and finish.

Conclusion

This Easy Blender Lemon Bread is the kind of recipe that makes baking feel effortless but still delivers big results. Moist, vibrant, and bursting with real lemon flavor, it’s the perfect loaf for any citrus lover. Whether you’re enjoying it fresh from the oven or as a make-ahead treat, this blender bread is a bright and satisfying way to elevate any day.

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