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One Bowl Lemon Dessert
Sarah namedy

One-Bowl Lemon Dessert

This one-bowl lemon dessert is bright, buttery, and irresistibly soft. Made with simple ingredients and fresh lemon juice, it’s perfect for an easy afternoon bake or a light springtime treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tbsp freshly grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp lemon juice (for glaze)

Equipment

  • Mixing bowl
  • Hand mixer or whisk
  • 9-inch round cake pan
  • Spatula
  • Wire rack

Method
 

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

Notes

For an extra lemony punch, add more zest to the glaze or top with candied lemon slices. This cake stores well in an airtight container for up to 3 days or can be refrigerated for a chilled, denser texture.