One-Bowl Lemon Dessert
A delightful and simple lemon dessert that brings a burst of flavor with minimal cleanup required.
Ingredients
For the Cake
- 1 cup granulated sugar
- ½ cup unsalted butter, softened Ensure butter is soft for easy blending
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon) Use fresh lemon for best flavor
- ¼ cup freshly squeezed lemon juice Use fresh lemons to enhance flavor
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour if needed
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest and lemon juice carefully.
- In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding this dry mix with milk to the wet ingredients.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Glazing
- While the cake is baking, whisk together powdered sugar and lemon juice until smooth.
- Once baked, let the cake cool in the pan for 10 minutes before transferring to a wire rack. Drizzle glaze over the still-warm cake.
Notes
For a more intense lemon flavor, add extra lemon zest. Store leftover cake in an airtight container for up to three days at room temperature or one week in the refrigerator.