One-Bowl Lemon Cake
One-Bowl Lemon Cake Recipe
When you’re craving something sweet that’s also refreshing, look no further than this delightful One-Bowl Lemon Cake. This easy-to-make cake combines the bright, zesty flavor of lemon with a light and fluffy texture that will surely please your taste buds. Perfect for any occasion, this recipe is as simple as it is delicious, making it a must-try for both baking novices and seasoned pros alike.
Why Make This Recipe
This One-Bowl Lemon Cake stands out because not only is it incredibly flavorful, but it’s also straightforward to prepare. You only need one bowl, which means less cleanup time and more time to enjoy your delicious dessert. Made with fresh lemon juice and zest, this cake offers a vibrant taste that brightens up any meal. Whether you’re celebrating a special occasion or just want a sweet treat on a Tuesday afternoon, this cake fits the bill perfectly.
How to Make One-Bowl Lemon Cake
Here’s a simple guide to preparing this delightful cake that requires minimal effort and maximum flavor.
Ingredients
- 1 cup sugar
- 1/2 cup butter (softened)
- 2 large 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)
- 2-3 tablespoons lemon juice (for glaze)
Directions
- Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
- In a large bowl, whisk together the sugar and softened butter until creamy.
- Add the eggs one at a time, stirring well after each addition.
- Alternately stir in the flour and milk, mixing until just combined.
- Add the lemon juice and lemon zest, mixing until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- While the cake is baking, mix the powdered sugar with 2-3 tablespoons of lemon juice to create a glaze.
- Once the cake is cool, drizzle the lemon glaze over the top and sides. Serve and enjoy!
How to Serve One-Bowl Lemon Cake
This delightful cake can be enjoyed just as it is, or you can dress it up with fresh berries or a dollop of whipped cream on top. It’s perfect for afternoon tea, birthday celebrations, or as a simple dessert after dinner.
How to Store One-Bowl Lemon Cake
To keep your lemon cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life, up to a week. If you have leftovers, you can freeze the cake for up to three months—just make sure to wrap it tightly in plastic wrap and then foil.
Tips to Make One-Bowl Lemon Cake
- For an even more intense lemon flavor, consider adding extra lemon juice or zest.
- Use room temperature eggs and butter for a smoother batter.
- If you prefer a lighter texture, sift the flour before measuring.
- Don’t overmix the batter; mix until just combined to keep the cake fluffy.
Variations
- Lemon Blueberry Cake: Add 1 cup of fresh blueberries to the batter for a fruity twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
- Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds for added texture and flavor.
FAQs
1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice offers the best flavor, bottled lemon juice can be used in a pinch. However, the taste may not be as vibrant.
2. Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and stored in an airtight container. The flavors often improve by the next day!
3. How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it has wet batter, give it a few more minutes in the oven.
Enjoy your baking adventure with this One-Bowl Lemon Cake! It’s sure to be a hit with friends and family alike.
One-Bowl Lemon Cake
Ingredients
Cake Ingredients
- 1 cup sugar
- 1/2 cup butter (softened) Use room temperature for a smoother batter
- 2 large eggs Use room temperature for better mixing
- 1 1/2 cups all-purpose flour Sift before measuring for a lighter texture
- 1/2 cup milk
- 1/4 cup lemon juice Fresh juice preferred for better flavor
- 1 medium lemon zest Zest from one lemon
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice Adjust based on desired glaze consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
- In a large bowl, whisk together the sugar and softened butter until creamy.
- Add the eggs one at a time, stirring well after each addition.
- Alternately stir in the flour and milk, mixing until just combined.
- Add the lemon juice and lemon zest, mixing until the batter is smooth.
Baking
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- The cake is done when a toothpick inserted in the center comes out clean.
Glazing
- While the cake is baking, mix the powdered sugar with 2-3 tablespoons of lemon juice to create a glaze.
- Once the cake is cool, drizzle the lemon glaze over the top and sides.
- Serve and enjoy!
