Blanched & Pureed Lemon Loaf ( Bakery-Style Citrus Cake)
This blanched and pureed lemon loaf is incredibly moist, bright, and packed with real lemon flavor. Made with whole lemons for a bold citrus punch, it’s the ultimate bakery-style lemon cake you can make at home.
Equipment
- 1 loaf pan Use a 9 x 5-inch standard loaf pan.
Ingredients
- 2 medium lemons
- 3 medium eggs
- 1 cup sugar
- 1/2 cup light olive oil
- 1 cup plain Greek yogurt
- 2 cups flour
- 2 tsp. baking powder
- 2 cups powder sugar optional lemon glaze
- 1 Tbsp. lemon juice optional lemon glaze
Instructions
- Blanch the lemons Place whole lemons in boiling water for 2–3 minutes. This softens the peel and reduces bitterness.
- Cool & prep Let lemons cool slightly, then remove seeds and rough skin and ends.
- Puree Blend whole lemons (peel included) until completely smooth and thick.
- Make the batter Whisk eggs, sugar, yogurt, and oil together until smooth. Add the lemon puree.
- Dry ingredients Fold in flour and baking powder until just combined—don’t overmix.
- Bake Pour into a parchment lined loaf pan and bake at 350°F for 50–60 minutes, or until a toothpick comes out clean.
- Cool & glaze Let cool completely before drizzling with lemon glaze if desired.