Description
This Zesty One-Bowl Lemon Cake is a bright, flavorful dessert that’s perfect for any occasion. Made with fresh lemon juice and zest, this easy-to-make cake combines moist texture with a tangy lemon flavor. The recipe requires only one bowl, making preparation simple and quick, and results in a light, fluffy cake ideal for brunch, picnics, or summer gatherings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Optional
- Powdered sugar for dusting or a light glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round or square baking pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add Wet Ingredients: Pour in the vegetable oil, eggs, whole milk, fresh lemon juice, lemon zest, and vanilla extract directly into the same bowl with dry ingredients.
- Combine Batter: Stir the mixture gently until just combined and there are no dry streaks left. Avoid overmixing to ensure a tender crumb.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly and smoothing the surface.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Finishing Touches: Before serving, dust the cake with powdered sugar or drizzle with a simple lemon glaze if desired to enhance sweetness and presentation.
Notes
- For a stronger lemon flavor, consider adding a few drops of lemon extract or using Meyer lemons instead of regular lemons.
- This cake pairs beautifully with tea or coffee, making it perfect for brunch or light summer desserts.
- To make a light glaze, mix powdered sugar with a bit of lemon juice until smooth and drizzle over the cooled cake.
