One-Bowl Lemon Dessert

This bright and tangy one-bowl lemon dessert is the ultimate treat for days when you want something homemade but do not want to fuss with extra dishes. The soft crumb and zesty glaze feel like a celebration in every bite. This cake has become a go-to when I need a cheerful pick-me-up or want to impress with minimum effort and maximum flavor.

I started making this lemon dessert when my youngest begged for something tangy on a rainy afternoon. Now it is a family classic at birthdays and weekend brunches. Every time I serve it the first bite sparks smiles.

Ingredients

• Granulated sugar: Brings sweetness and helps the cake turn golden and tender. Always choose fresh granulated sugar without any lumps
• Unsalted butter: Creates a rich flavor. Soft butter at room temperature will blend smoothly
• Large eggs: Make the cake light and help it rise. Pick eggs with bright yolks for best texture
• Freshly grated lemon zest: Delivers bold citrus aroma. Use unwaxed lemons and zest only the yellow outer layer
• Freshly squeezed lemon juice: Brings tartness and freshness. Juiced lemons are far more lively than bottled
• All-purpose flour: Gives structure. Spoon your flour into the cup for accurate measuring and avoid a dense cake
• Baking powder: Is the leavening agent that makes the cake rise. Check the date so it is active
• Salt: Enhances flavor. Use fine salt so it dissolves well and distributes evenly
• Whole milk: Keeps the cake moist. Full-fat milk brings the richest crumb
• Powdered sugar: Is for the glaze. Sift if clumpy for the smoothest texture
• Lemon juice for glaze: Amplifies the citrus punch. Fresh juice works best

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and grease a nine-inch round cake pan. Make sure the oven is fully preheated for an even bake

Cream the Butter and Sugar:

In a large bowl blend sugar and softened butter together until the mixture is pale and fluffy. This step traps air for lightness

Add Eggs:

Crack one egg into the bowl mix until fully combined then add the second egg. This ensures the cake is not dense

Incorporate the Lemon:

Add lemon zest and juice straight into the batter. Stir well to distribute the citrus oils and juice for maximum flavor

Mix the Dry Ingredients:

Whisk flour baking powder and salt together in a separate bowl to break up any clumps and evenly disperse the leavening

Combine Wet and Dry Ingredients:

Gradually add the flour mixture to the wet bowl alternating with milk and mixing gently after each addition. This keeps the batter smooth without over-mixing

Fill the Pan:

Pour the batter into your prepared pan and smooth the top with a spatula for an even bake

Bake the Cake:

Place the pan in the oven and bake for thirty to thirty-five minutes. When a toothpick inserted in the center comes out clean it is ready

Prepare the Glaze:

While the cake bakes stir together powdered sugar and lemon juice in a small bowl until smooth. The glaze should be thick yet pourable

Cool and Glaze:

Let the cake rest in the pan for ten minutes. Turn out onto a wire rack then drizzle the glaze over the warm cake so it soaks in as it sets

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My favorite part about this cake is zesting the lemons. The kitchen fills with a fresh aroma that makes everyone wander in to see what is baking. My kids love helping with the simple glaze because it is nearly impossible to mess up.

Storage Tips

Let the cake cool completely and cover tightly with plastic wrap or store in an airtight container. It can stay fresh at room temperature for up to three days or in the fridge for a week. For longer storage cut into slices and freeze with parchment between layers so you can grab a quick treat anytime.

Ingredient Substitutions

If you only have salted butter reduce or omit the added salt in the recipe. Dairy-free milk can be swapped for whole milk but it works best with an unsweetened and rich variety. For a gluten-free dessert use a cup-for-cup gluten-free flour blend just be sure it contains xanthan gum for structure. You can also use Meyer lemons for a sweeter less tart flavor.

Serving Suggestions

Dress up each slice with fresh berries or a sprinkle of extra powdered sugar. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream will turn this cake into a show-stopping dessert. Sometimes I slice it warm and serve with extra glaze for an extra indulgent touch.

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This cake is a vibrant burst of flavor and an effortless way to brighten any day.

Frequently Asked Questions

→ Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice provides the best flavor and aroma. Bottled can be used in a pinch, but fresh is recommended for brightness.

→ Why is it important to cream butter and sugar together?

Creaming creates air pockets, helping the cake rise and producing a lighter, more tender result.

→ What can I substitute for whole milk?

You can use 2% milk, plant-based alternatives, or even buttermilk. Buttermilk adds depth and extra moisture.

→ How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, it's ready. Avoid overbaking for best texture.

→ Can this dessert be made ahead?

Yes, it keeps well at room temperature in an airtight container. Glaze just before serving to maintain moisture and gloss.