Easy One bowl Lemon Cake
This Easy One-Bowl Lemon Cake delivers bright, zesty flavor and a soft, moist crumb using just a single mixing bowl—perfect for busy bakers who want something simple yet satisfying. With minimal cleanup, endless customization options, and a fresh citrus finish, it’s a go-to recipe that proves delicious doesn’t have to be complicated.
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.