One-Bowl Lemon Dessert Recipe

Introduction

This one-bowl lemon dessert is a bright, tangy treat that’s perfect for any occasion. With a moist cake base and a zesty lemon glaze, it’s both easy to make and irresistibly delicious.

Ingredients

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon freshly grated lemon zest
• ¼ cup freshly squeezed lemon juice
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Step 2: In a large mixing bowl, cream together sugar and butter until light and fluffy.
3. Step 3: Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in lemon zest and lemon juice until well combined.
5. Step 5: In a separate bowl, whisk together flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
7. Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: While the cake bakes, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
10. Step 10: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
11. Step 11: Drizzle the lemon glaze over the warm cake, allowing it to set before serving.

Tips & Variations

• Use fresh lemons for the best flavor and zest only the yellow part to avoid bitterness.
• For an extra moist cake, substitute half the milk with plain yogurt or buttermilk.
• Add a teaspoon of vanilla extract to the batter for depth of flavor.
• Top with fresh berries or a sprinkle of powdered sugar for a pretty presentation.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving. The glaze may soften over time but will still be delicious. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice offers the best bright flavor, but bottled lemon juice can be used in a pinch. Adjust to taste as bottled juice may be less tart.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Baking time may vary slightly.

One-Bowl Lemon Dessert Recipe

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★★★★★

4.5 from 87 reviews

This One-Bowl Lemon Dessert is a bright, tangy, and moist cake perfect for any occasion. Combining zesty lemon flavor with a tender crumb and topped with a sweet lemon glaze, this simple and quick recipe yields a delicious treat that can be made in just one bowl, making both preparation and cleanup effortless.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon freshly grated lemon zest
• ¼ cup freshly squeezed lemon juice
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk

Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the granulated sugar and softened unsalted butter until the mixture becomes light and fluffy, ensuring good incorporation of air for a light cake texture.
3. Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition to achieve a smooth batter.
4. Add Lemon Flavor: Stir in freshly grated lemon zest and freshly squeezed lemon juice until well combined, infusing the batter with bright citrus flavor.
5. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasonings.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, mixing until the batter is smooth and homogenous without overmixing.
7. Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Prepare Glaze: While the cake bakes, mix powdered sugar and lemon juice in a bowl until smooth, forming a sweet and tangy glaze.
9. Cool and Glaze Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Drizzle the lemon glaze over the warm cake and let it set before serving to enhance flavor and add moisture.

Notes

• Ensure the butter is softened to room temperature for easy creaming.
• Do not overmix once the dry ingredients are added to avoid a dense cake.
• Use fresh lemon zest and juice for the best lemon flavor.
• The glaze can be adjusted by adding more powdered sugar or lemon juice to reach desired consistency.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: lemon cake, lemon dessert, one-bowl cake, easy lemon cake, lemon glaze, moist lemon cake