One-Bowl Lemon Cake
One-Bowl Lemon Cake is a delightful treat that anyone can whip up with just a few ingredients and minimal fuss. This cake is light, fluffy, and bursting with fresh lemon flavor, making it perfect for any occasion. Whether you’re celebrating a birthday, enjoying a cozy afternoon tea, or simply satisfying your sweet tooth, this cake will brighten your day. The best part? You mix everything in one bowl, so cleanup is a breeze!
What Goes into This One-Bowl Lemon Cake
To make this simple and delicious One-Bowl Lemon Cake, you’ll need:
- 200 g (1 cup) granulated sugar
- 115 g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 60 ml (1/4 cup) freshly squeezed lemon juice
- 190 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 ml (1/2 cup) whole milk
- 120 g (1 cup) powdered sugar
- 2 tablespoons lemon juice
How to Make One-Bowl Lemon Cake
- Preheat your oven to 175°C (350°F) and grease a 23 cm (9-inch) round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Stir in the freshly grated lemon zest and lemon juice until everything is blended together nicely.
- Next, add the all-purpose flour, baking powder, and salt. Stir gently until the ingredients are just combined; be careful not to overmix.
- Gradually pour in the whole milk and mix until the batter becomes smooth and creamy.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out clean.
- While the cake is baking, whip up the glaze by whisking together the powdered sugar and lemon juice in a small bowl.
- After the cake has cooled in the pan for 10 minutes, transfer it to a wire rack and drizzle the glaze over the warm cake.
How to Serve One-Bowl Lemon Cake
Serving your One-Bowl Lemon Cake is a delightful experience! Once fully cooled, cut the cake into slices and serve on a lovely plate. This cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for a touch of indulgence. For a more refreshing option, try adding fresh berries on the side. A light dusting of powdered sugar can also add a beautiful finish.
Expert Tips for One-Bowl Lemon Cake
- Fresh Lemon Juice: Always use freshly squeezed lemon juice for the best flavor. The bottled stuff just doesn’t compare!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps create a fluffy texture in the cake.
- Zest with Care: When grating the lemon zest, avoid the white pith underneath, as it can add bitterness to your cake.
One-Bowl Lemon Cake: Frequently Asked Questions
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour to make the cake even lighter and fluffier!
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you have leftovers beyond that, refrigerate it, and it should last for about a week.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and foil before freezing. It can last up to 3 months in the freezer. Thaw it overnight in the refrigerator before serving.
Try making this One-Bowl Lemon Cake for yourself—it’s easy, delicious, and sure to impress! Enjoy your baking adventure!
One-Bowl Lemon Cake
Ingredients
Method
- Preheat your oven to 175°C (350°F) and grease a 23 cm (9-inch) round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Stir in the freshly grated lemon zest and lemon juice until everything is blended together nicely.
- Add the all-purpose flour, baking powder, and salt. Stir gently until the ingredients are just combined; be careful not to overmix.
- Gradually pour in the whole milk and mix until the batter becomes smooth and creamy.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out clean.
- While the cake is baking, whip up the glaze by whisking together the powdered sugar and lemon juice in a small bowl.
- After the cake has cooled in the pan for 10 minutes, transfer it to a wire rack and drizzle the glaze over the warm cake.
