One-Bowl Lemon Cake
A simple and delightful lemon cake that is easy to make in just one bowl, perfect for any occasion.
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.
Notes
Store in an airtight container at room temperature for up to three days. Refrigerate for up to a week.