Description
A bright and tangy One-Bowl Lemon Dessert cake that’s simple to prepare, moist, and bursting with fresh lemon flavor. Perfect for an easy homemade treat that pairs wonderfully with tea or whipped cream.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: 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 of the cake.
- Whisk the Wet Ingredients: In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Then add the vegetable oil, whole milk, lemon zest, fresh lemon juice, and vanilla extract. Stir until everything is fully combined.
- Add the Dry Ingredients: Sift the all-purpose flour, baking powder, and salt directly into the wet mixture. Gently fold the dry ingredients into the wet ingredients using a spatula or spoon just until the batter is smooth. Avoid overmixing; a few lumps are perfectly fine.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the oven for 28–32 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Dust: Let the cake cool completely in the pan before lifting it out using the parchment paper overhang. Dust the top with powdered sugar if desired and cut into squares or rectangles.
- Enjoy: Serve the lemon cake slightly warm or chilled. It pairs beautifully with a cup of tea or a dollop of whipped cream for an extra indulgent touch.
Notes
- Do not overmix the batter to keep the cake tender and soft.
- Make sure to fully cool the cake before dusting with powdered sugar to avoid melting.
- Use fresh lemon juice and zest for the best lemon flavor.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free variation, substitute whole milk with almond or oat milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon dessert, easy lemon cake, one bowl cake, lemon zest cake, simple dessert recipe
