One-Bowl Lemon Dessert
A cozy, citrusy cake inspired by family baking traditions—this lemon dessert is bright, buttery, and beautifully simple. Made in one bowl with minimal cleanup, it's perfect for tea time, brunch, or a nostalgic sweet treat.
Equipment
- Mixing Bowl
- Hand mixer or whisk
- 9-inch round cake pan
- Parchment Paper
- Oven
- Wire Rack
Ingredients
For the Cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tbsp lemon zest about 1 large lemon
- 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
For the Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold into the wet ingredients, alternating with milk.
- Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, whisk powdered sugar and lemon juice until smooth to make the glaze.
- Let the cake cool for 10 minutes, transfer to a wire rack, then drizzle with glaze while still warm.
Notes
For extra brightness, you can add an extra teaspoon of zest to the batter or a tiny splash of lemon extract. Glaze while warm for a shiny, tangy finish.