Dessert

One-Bowl Lemon Dessert Recipe

BySimon Carel February 17, 2026February 17, 2026

Introduction

This One-Bowl Lemon Dessert is a simple, refreshing treat that brightens any day with its zesty citrus flavor. Made in just one bowl, it’s quick to prepare and perfect for a light, sweet snack or dessert.

A round cake with one slice removed sits on a white plate, revealing a moist, dense, pale yellow inside with a slightly grainy texture. The cake has a golden brown crust with a light dusting of powdered sugar on top. In the soft focus background, there is a white bowl filled with yellow lemons and a stack of white cups with blue accents placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup whole milk
Zest of 2 lemons
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened. Add the oil, milk, lemon zest, lemon juice, and vanilla extract. Stir until everything is fully combined.
Step 3: Sift the flour, baking powder, and salt directly into the same bowl. Gently fold the dry ingredients into the wet mixture using a spatula or spoon, just until the batter is smooth. Do not overmix — a few lumps are perfectly fine.
Step 4: Pour the batter into the prepared pan. Smooth the top and bake for 28–32 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Step 5: Let the cake cool completely in the pan before lifting it out. Dust with powdered sugar if desired, and cut into squares or rectangles.
Step 6: Serve it slightly warm or chilled. It pairs beautifully with a cup of tea or a dollop of whipped cream.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
You can substitute vegetable oil with melted coconut oil for a subtle tropical twist.
If you prefer a tangier dessert, increase the lemon juice by a tablespoon.
Try adding poppy seeds to the batter for a pleasant crunch and visual appeal.

Storage

Store the lemon dessert in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week. Reheat gently in the microwave or enjoy chilled, depending on your preference.

How to Serve

The image shows a round lemon cake on a white plate placed on a white marbled surface. The cake has a thick, golden-brown crust with a soft, moist, pale yellow inside, where a slice has been taken out, revealing its creamy texture. The top of the cake is dusted with powdered sugar and garnished with thin lemon zest strips in the center. Whole lemons and a half lemon surround the plate, adding bright yellow accents to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

It’s best to use baking powder as the recipe relies on its leavening properties. Baking soda requires an acid to activate and may alter the texture if not balanced properly.

Is it possible to make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture might be slightly different but still delicious.