Introduction
The Easy One-Bowl Lemon Cake is a dream come true for home bakers looking for maximum flavor with minimal cleanup. It’s the perfect cake for busy days, spontaneous gatherings, or when you simply crave something sweet, bright, and citrusy without spending hours in the kitchen. As the name suggests, this recipe comes together in just one bowl—no stand mixer, no complicated steps, and no mountain of dishes to wash afterward. Despite its simplicity, this cake delivers a soft, tender crumb and a vibrant lemon flavor that feels both refreshing and comforting. It’s great served plain, dusted with powdered sugar, or topped with a light lemon glaze. Whether you’re a beginner or a seasoned baker short on time, this cake is an effortless go-to that never disappoints. It’s proof that sometimes, the simplest recipes bring the most joy.
The History of Lemon Cake
Lemon cake, in its many forms, has a history as rich and layered as its flavor. It dates back to early European baking traditions where citrus fruits, once considered exotic, were prized for their bright taste and aromatic zest. In England, lemon cakes gained popularity during the Victorian era, often served at teatime alongside other refined pastries. Meanwhile, in France and Italy, lemon was used to flavor light sponge cakes and dense almond-based sweets. With the rise of commercial baking ingredients and refrigeration in the 20th century, lemon cake found its way into everyday American kitchens, appearing in church cookbooks, boxed cake mixes, and family recipe collections. The classic lemon pound cake, lemon drizzle loaf, and even lemon bundt cakes became icons of home baking. The recent trend toward minimal-effort, one-bowl recipes has brought a modern twist to this beloved dessert, making it accessible to everyone—even those with limited time, tools, or baking experience. Today, the one-bowl lemon cake reflects a broader shift toward simple, approachable recipes that don’t sacrifice flavor for convenience.
Ingredients Breakdown
This cake uses a handful of pantry staples, each playing an important role in flavor and texture.
All-purpose flour (1½ cups): Forms the structure of the cake while keeping the crumb soft and tender.
Baking powder (1½ teaspoons): Provides lift and ensures the cake rises evenly without needing additional leaveners.
Salt (¼ teaspoon): Enhances the flavor and balances the sweetness.
Granulated sugar (¾ to 1 cup): Sweetens the cake and helps create a moist crumb. Use more or less depending on how sweet you prefer your cake.
Lemon zest (1 tablespoon): Adds intense lemon flavor by releasing aromatic oils from the peel.
Fresh lemon juice (3 tablespoons): Delivers tanginess and helps activate the leavening agent.
Eggs (2 large): Bind the ingredients and contribute richness and structure.
Milk (½ cup): Adds moisture and creates a tender texture. Any milk (dairy or non-dairy) can work here.
Neutral oil (⅓ cup): Keeps the cake moist and tender, with a longer shelf life than butter-based cakes.
Vanilla extract (1 teaspoon): Adds warmth and depth to the bright citrus flavor.
Optional glaze: A simple glaze made from 1 cup powdered sugar and 1–2 tablespoons of lemon juice takes the cake from casual to company-worthy.
Step-by-Step Recipe
Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round or square cake pan with parchment paper, or use a loaf pan if you prefer a loaf-style cake.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until well combined.
Step 3: Add the eggs, milk, oil, lemon juice, and vanilla extract directly into the dry ingredients. Whisk or stir with a spatula until the batter is smooth and no dry streaks remain. Be careful not to overmix—just blend until everything is incorporated.
Step 4: Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release any air bubbles.
Step 5: Bake for 30–35 minutes (or 40–45 minutes for a loaf pan), or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7 (optional): While the cake cools, mix powdered sugar and lemon juice to create a glaze. Drizzle it over the cooled cake and allow it to set before slicing and serving.
Tips for the Perfect Lemon Cake
Use fresh lemon juice and zest for the best flavor—bottled juice just doesn’t compare. Zest your lemons before juicing, and avoid the bitter white pith. Don’t overmix the batter once the wet ingredients are added to avoid a tough or rubbery texture. If you prefer a richer cake, you can substitute part of the milk with sour cream or Greek yogurt. For an ultra-moist crumb, use oil instead of butter as this recipe suggests—it also makes the cake dairy-free if you choose a non-dairy milk. Make sure your oven is fully preheated before baking, and avoid opening the oven door too early, as this can cause the cake to collapse. Finally, allow the cake to cool completely before glazing or slicing for clean cuts and a neat presentation.
Variations and Customizations
This one-bowl lemon cake is incredibly flexible. Add poppy seeds or chia seeds for a lemon-poppy twist. Fold in a handful of blueberries or raspberries for a fruity variation. Swap the lemon juice and zest for orange, lime, or a mix of citrus for a different flavor profile. Replace some of the flour with almond flour for a nutty texture and richer taste. Add a handful of shredded coconut or chopped nuts to the batter for crunch. Make it a layer cake by doubling the recipe and baking in two pans, or bake it in a muffin tin for lemon cupcakes. For a more indulgent treat, top with a cream cheese glaze or lemon buttercream. You can even make a vegan version using flax eggs and plant-based milk and yogurt. The base recipe welcomes creativity and adapts easily to dietary needs and seasonal ingredients.
Health Considerations and Nutritional Value
This easy lemon cake is lighter than traditional pound cakes or butter-heavy desserts, thanks to its use of oil and milk instead of large amounts of butter or cream. Each slice typically contains around 200–250 calories, depending on portion size and whether a glaze is added. The use of oil provides healthy fats and helps extend freshness without sacrificing texture. You can reduce the sugar slightly for a lower-sugar version or use natural sweeteners like maple syrup or honey (though texture may vary). Whole wheat pastry flour can replace part of the all-purpose flour for added fiber, and non-dairy milk options work well if you’re avoiding dairy. For an even lighter cake, try using unsweetened applesauce in place of part of the oil. Though it’s still a sweet treat, this cake can fit into a balanced lifestyle and offers a small boost of vitamin C from the lemon juice and zest. It’s a great example of how dessert doesn’t have to be overly rich or complicated to be satisfying and delicious.
FAQ
Can I make this cake in advance? Yes! It stays moist for 2–3 days at room temperature when wrapped well or stored in an airtight container.
Can I freeze it? Absolutely. Wrap the cooled, unglazed cake tightly in plastic and freeze for up to 2 months. Thaw at room temperature and glaze before serving.
Can I use bottled lemon juice? You can, but fresh lemon juice and zest are highly recommended for the best flavor.
What type of oil works best? Use a neutral oil like canola, vegetable, or grapeseed. Olive oil can also work if you enjoy a more robust flavor.
Can I double the recipe? Yes, just use a larger pan or divide between two pans and adjust the baking time as needed.
What if I don’t have milk? You can use water in a pinch, but for best flavor and texture, use any kind of milk—dairy or non-dairy.
Easy One bowl Lemon Cake
Ingredients
- 150 g salted butter softened (see Note 1)
- 1 cup 200 g raw caster sugar (also known as turbinado sugar; see Note 3)
- 1 tablespoon lemon zest preferably from Meyer lemons (see Note 6)
- 3 large eggs see Note 2
- 1½ cups 240 g self-raising flour (see Note 4)
- 60 ml fresh lemon juice ideally from Meyer lemons (see Note 6)
- ½ cup 125 ml milk (see Note 5)
- Icing sugar for dusting before serving
Instructions
- Preheat your oven to 180°C (350°F). Grease a deep 20cm (8-inch) cake pan and line the base with baking paper.
- In a large bowl, beat the softened butter, lemon zest, and sugar together until the mixture becomes creamy and fluffy.
- Add the eggs one at a time, beating well after each addition for a couple of minutes, until the batter is light and smooth.
- Sift the self-raising flour over the egg mixture. Pour in the lemon juice and beat briefly to combine. Then add the milk and beat until the batter is fully incorporated.
- Pour the batter into the prepared cake pan, smoothing the top. Gently tap the pan on your work surface to settle the batter evenly.
- Bake in the preheated oven for about 50 minutes, or until the cake is golden on top and a skewer inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan.
- Once cooled, dust the top with icing sugar. Slice and enjoy!
- This cake keeps well at room temperature in a cool spot for up to 2 days and can be stored in the refrigerator for up to 5 days. When serving chilled slices, warm them in the microwave for about 20 seconds for the best texture and flavor.