One-Bowl Lemon Cake
Delightful One-Bowl Lemon Cake that combines the bright, zesty flavor of lemon with a light and fluffy texture. Perfect for any occasion, easy to make, and requires minimal cleanup.
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!
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to three months. For more intense lemon flavor, consider adding extra lemon juice or zest.