One-Bowl Lemon Cake
One-Bowl Lemon Cake Recipe: A Simple and Delicious Delight
If you’re searching for a delightful dessert that is simple to make and bursting with flavor, look no further than this One-Bowl Lemon Cake recipe. This cake is not only easy to whip up, but it also has a refreshing lemony taste that brightens any occasion. With just a few basic ingredients and minimal cleanup, this cake will quickly become a favorite in your household.
Why Make This Recipe
This One-Bowl Lemon Cake is perfect for several reasons. First, its light and zesty flavor makes it ideal for spring and summer gatherings. Second, the one-bowl method saves time and effort, allowing you to enjoy delicious homemade cake without the hassle. Finally, the glaze adds a sweet touch that complements the tart lemon, making every bite simply irresistible.
How to Make One-Bowl Lemon Cake
Making this One-Bowl Lemon Cake is straightforward and fun. Follow these simple steps to create your own delightful dessert:
Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup powdered sugar (for glaze)
- Additional lemon juice (for glaze)
Directions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, whisk together sugar and butter until fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Mix in the milk, lemon juice, and lemon zest.
- Gradually fold in the flour until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
How to Serve One-Bowl Lemon Cake
Slice the One-Bowl Lemon Cake into generous portions and serve it on a nice platter. You can garnish each slice with a sprinkle of lemon zest or fresh berries for an added touch of color and flavor. It pairs wonderfully with a cup of tea or coffee, making it an excellent choice for brunch or dessert.
How to Store One-Bowl Lemon Cake
To keep your One-Bowl Lemon Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it reach room temperature before serving for the best flavor and texture.
Tips to Make One-Bowl Lemon Cake
- Use room temperature ingredients for better mixing.
- Be careful not to overmix the batter once you add the flour; this helps maintain a light and fluffy cake.
- Experiment with different types of citrus zest for a unique twist on flavor.
Variations
- Lemon Blueberry Cake: Add a cup of fresh or frozen blueberries to the batter for a tasty berry twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to create a gluten-free option.
- Lemon Poppy Seed Cake: Mix in 2 tablespoons of poppy seeds for added texture and visual appeal.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Yes, bottled lemon juice is a convenient alternative, but fresh lemon juice will yield a brighter flavor.
2. What can I use instead of butter?
You can use coconut oil or a dairy-free margarine for a dairy-free version.
3. How can I make the cake more moist?
To enhance moisture, try adding an additional tablespoon of lemon juice or a splash of yogurt to the batter.
This One-Bowl Lemon Cake is not only easy to make but also delightful to eat. Whether for a celebration or an everyday treat, this cake is sure to please everyone at the table! Enjoy baking and savoring this delightful dessert!
One-Bowl Lemon Cake
Ingredients
Main Ingredients
- 1 cup sugar Granulated sugar
- 1/2 cup butter, softened Unsalted butter
- 3 pieces eggs Large eggs at room temperature
- 1 1/2 cups all-purpose flour Standard all-purpose flour
- 1/2 cup milk Whole milk recommended
- 1/4 cup lemon juice Freshly squeezed lemon juice
- 1 piece Zest of 1 lemon For added lemon flavor
Glaze Ingredients
- 1 cup powdered sugar For the glaze
- to taste Additional lemon juice For adjusting glaze consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, whisk together sugar and butter until fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Mix in the milk, lemon juice, and lemon zest.
- Gradually fold in the flour until just combined.
Baking
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
Glazing and Serving
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
- Slice the One-Bowl Lemon Cake into generous portions and serve it on a nice platter.
