Name: Zesty One‑Bowl Lemon Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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)

A delightfully simple dessert that comes together in a single bowl, this Zesty One‑Bowl Lemon Cake is packed with vibrant citrus flavor. It’s moist, tender, and topped with a tangy lemon glaze that takes the whole experience to a new level. Whether I’m baking for a casual afternoon treat or something sweet to share, this cake always delivers.

Why You’ll Love This Recipe

I love how easy this lemon cake is to make — no need to juggle multiple bowls or complicated steps. The lemon flavor is bright without being overpowering, and the texture is perfectly soft and fluffy. The glaze is sweet with just the right amount of zing, making every bite feel refreshing and indulgent at the same time. It’s ideal for morning tea, afternoon coffee breaks, or simply when I want a quick but impressive homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9-inch round cake pan.

In a large mixing bowl, I cream together the sugar and softened butter until it becomes light and fluffy.

I add the eggs one at a time, mixing well after each addition.

Next, I stir in the freshly grated lemon zest and lemon juice until everything is well combined.

In a separate bowl, I whisk the flour, baking powder, and salt together.

I gradually add the dry mixture to the wet mixture, alternating with milk, mixing until the batter is smooth.

Then I pour the batter into the prepared cake pan and smooth the top.

I bake it for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, I prepare the glaze by mixing the powdered sugar and lemon juice until it’s smooth.

After baking, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Finally, I drizzle the glaze over the warm cake and let it set before slicing and serving.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approx. 240 kcal per serving

Variations

When I want to change things up a bit, I sometimes add poppy seeds to the batter for a little texture and visual appeal. Swapping whole milk for buttermilk adds a subtle tang and extra moisture. For an added burst of flavor, I’ve also used orange zest and juice instead of lemon — it creates a lovely citrus twist. And if I want a dairy-free version, I use plant-based butter and almond or oat milk without sacrificing texture.

Storage/Reheating

I store this Zesty One‑Bowl Lemon Cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge for up to 5 days — just let it come to room temperature before serving. To freeze, I wrap individual slices in plastic wrap and then place them in a freezer-safe bag. When I’m ready to enjoy a slice, I thaw it at room temperature or give it a quick 10–15 second warm-up in the microwave for that just-baked feel.

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FAQs

How do I know when the lemon cake is done baking?

I insert a toothpick into the center — if it comes out clean or with a few crumbs, the cake is ready. The top should also spring back lightly when I press it.

Can I use bottled lemon juice instead of fresh?

I can, but fresh lemon juice gives a brighter, more vibrant flavor. Bottled juice may taste slightly duller or more acidic.

Can I double the recipe?

Yes, I double the ingredients and bake it in a 9×13-inch pan. I keep an eye on the baking time — it might need 5–10 minutes more depending on the oven.

What type of milk works best in this recipe?

I prefer using whole milk because it adds richness, but I’ve also had success with 2% or even almond milk for a lighter version.

How do I keep the cake moist?

I make sure not to overbake it and store it properly. Covering it well and adding the glaze while the cake is still warm helps lock in moisture.

Conclusion

This Zesty One‑Bowl Lemon Cake is a go-to for me when I want something simple, quick, and full of flavor. It’s the kind of dessert that feels both effortless and special — perfect for sharing or keeping all to myself. From the citrus aroma that fills the kitchen to the last bite of tangy sweetness, this cake always satisfies.

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