Easy Blender Lemon Cake with Coconut Glaze
A wonderfully moist and zesty lemon cake made entirely in the blender — no stand mixer needed! Topped with a luscious coconut milk and condensed milk glaze, it's a crowd-pleasing dessert that comes together in minutes. Great for busy weekdays or casual weekend gatherings.
🛒 Ingredients
10 servings
- 3 eggs
- ½ cup (125 ml) sunflower oil
- 2 cups (400 g) sugar
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon baking powder
- 2 cups (250 g) all-purpose flour
- 1 pinch of salt
- ½ cup (125 ml) coconut milk
- 7 oz (200 g) sweetened condensed milk
- Juice of ½ lemon (for the glaze)
- Lemon zest (for the glaze)
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a bundt pan.
- 2
In a blender, combine the eggs, oil, sugar, milk, lemon juice, and lemon zest. Blend for 1 minute until completely smooth.
- 3
Add the flour, baking powder, and salt. Blend for another 30 seconds until just incorporated — avoid over-blending.
- 4
Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Let the cake cool completely on a wire rack before unmolding.
- 6
Make the glaze: combine the coconut milk, condensed milk, and lemon juice in a small saucepan. Heat over low heat, stirring constantly, until slightly thickened.
- 7
Pour the warm glaze over the cooled cake, garnish with lemon zest, and serve.
💡 Chef's Tip
For a stronger lemon hit, add extra zest to the batter. The glaze can be made ahead and refrigerated for up to 3 days — just reheat gently before using.
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