A soft, moist lemon cake made in just one bowl. Bright citrus flavor and a light texture make it perfect for dessert, snack, or afternoon tea.
Ingredients You’ll Need
All-Purpose Flour: Forms the base structure of the cake.
Sugar: Sweetens the cake and balances the lemon’s acidity.
Baking Powder: Helps the cake rise and stay light.
Salt: Enhances flavor and balances sweetness.
Eggs: Provide structure and richness.
Neutral Oil: Keeps the cake moist and tender.
Milk: Creates a smooth batter and soft crumb.
Lemon Zest: Adds strong, fresh lemon flavor.
Lemon Juice: Gives the cake its bright citrus taste.
Vanilla Extract: Rounds out and enhances the flavors.
How to Make One-Bowl Lemon Cake (Step by Step)
Step 1 – Preheat oven:
Preheat oven to 350°F (175°C) and grease an 8-inch (20 cm) pan.
Step 2 – Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3 – Add wet ingredients:
Add eggs, oil, milk, lemon zest, lemon juice, and vanilla.
Step 4 – Mix batter:
Whisk everything together until smooth, about 30 seconds.
Step 5 – Bake:
Pour the batter into the prepared pan and bake 28–33 minutes, until a toothpick inserted in the center comes out clean.
Step 6 – Cool:
Let the cake cool in the pan before slicing and serving.
Easy One-Bowl Lemon Cake
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ⅓ cup neutral oil
- ½ cup milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch (20 cm) pan.
- In one bowl, whisk flour, sugar, baking powder, and salt.
- Add eggs, oil, milk, lemon zest, lemon juice, and vanilla.
- Whisk until smooth (about 30 seconds).
- Pour into the pan.
- Bake 28–33 minutes, until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Lemon flavor: Fresh lemon juice and zest give the best bright flavor.
- Mixing: Don’t overmix the batter—whisk just until smooth.
- Extra lemon: For stronger flavor, add an extra ½ tsp lemon zest.
- Storage: Store covered at room temperature for 2 days or refrigerate up to 5 days.