Name: One-Bowl Lemon Dessert Recipe
Prep time: 10 min
Cook time: PT-489536H4S
Total time: PT-489536H4S
Cuisine: American
Ingredients: 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tablespoon freshly grated lemon zest; ¼ cup freshly squeezed lemon juice; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup whole milk; 1 cup powdered sugar; 2 tablespoons lemon juice

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If you’re looking for an effortlessly delightful treat that tastes like sunshine in every bite, the One-Bowl Lemon Dessert is here to brighten your day. Bursting with fresh lemon zest and juice, this ultra-soft cake comes together in just one bowl, so cleanup is a breeze. It’s the kind of easy baking project that delivers on all counts: fluffy texture, a tangy citrus punch, and a sweet, glossy glaze. This one-bowl wonder is my go-to for quick family desserts or casual get-togethers—one slice is never enough!

One-Bowl Lemon Dessert Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for the One-Bowl Lemon Dessert is refreshingly short and sweet. Each item is there for a reason, creating a perfectly balanced flavor and a tender crumb with minimal effort. Here’s what you’ll need and why it matters:

Granulated sugar: Sweetens the cake and helps achieve that light, moist texture.
Unsalted butter: Adds richness and keeps the crumb soft—make sure it’s softened for the best results!
Large eggs: Bind everything together and give structure to the cake.
Freshly grated lemon zest: Delivers intense lemon aroma and that unmistakable citrus flavor.
Freshly squeezed lemon juice: Brings bright, tangy notes that make the cake sing.
All-purpose flour: The backbone of the batter, it provides just the right amount of body.
Baking powder: Ensures your cake rises light and fluffy rather than dense.
Salt: Enhances all the other flavors and balances the sweetness.
Whole milk: Keeps the batter smooth and results in a creamy crumb—dairy-free alternatives work too.
Powdered sugar: The perfect base for a quick, silky lemon glaze.
Lemon juice (for the glaze): Intensifies the citrus punch and brings zip to the finish.

How to Make

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C)—you want an even bake from the get-go. Grease a 9-inch round cake pan with a bit of butter or a good spritz of non-stick spray, ensuring your beautiful cake will release easily once it’s done.

Step 2: Cream Sugar and Butter

In a large mixing bowl, cream together the sugar and softened butter. Give it a solid 3 to 4 minutes with an electric mixer on medium speed; you’re aiming for a pale, fluffy texture. This step is the secret to creating that melt-in-your-mouth crumb.

Step 3: Add Eggs and Flavor

Crack your eggs in one at a time, beating well after each addition. Once both eggs are incorporated, stir in the fresh lemon zest and juice. The kitchen is about to smell amazing—the zest especially packs a fragrant punch!

Step 4: Add Dry Ingredients

In a separate bowl, whisk your flour, baking powder, and salt together. Gradually add this dry mixture into your lemony wet ingredients, alternating with the milk. Blend just until everything comes together; overmixing can make the cake tough and nobody wants that.

Step 5: Bake the Cake

Pour the batter into your prepared pan and gently smooth the top. Pop it in the oven and bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack—patience pays off with a perfectly tender slice!

Step 6: Prepare the Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice for the glaze in a small bowl. It should be silky and pourable, coating the back of a spoon. This luscious topping soaks into every bite for extra zing.

Step 7: Drizzle and Serve

When the cake has cooled slightly but is still just a tad warm, drizzle the glaze over the top. Let it set for a few minutes—you’ll have glossy rivers of lemony sweetness your guests won’t be able to resist.

How to Serve

Garnishes

Take your One-Bowl Lemon Dessert up a notch with simple, beautiful garnishes. A sprinkle of extra lemon zest curls or a handful of edible flowers makes each slice feel special. For a pop of color, try adding a few fresh raspberries or blueberries on top just before serving.

Side Dishes

Pairing is half the fun! A dollop of whipped cream or a scoop of vanilla ice cream turns this cake into a decadent treat. If you prefer a lighter option, serve it alongside a bowl of fresh berries or fruit salad to complement the zesty notes of the cake.

Creative Ways to Present

Make individual servings by baking the batter in muffin tins for cute lemon cakes at a brunch or tea party. Or, stack slices with layers of lemon curd and whipped cream for a show-stopping trifle. The One-Bowl Lemon Dessert is incredibly versatile, so let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), simply cover the cake tightly or place slices in an airtight container. It will stay moist and delicious at room temperature for up to 2 days, or you can refrigerate it for a slightly longer shelf life—just let it come back to room temp before serving for the best texture.

Freezing

This One-Bowl Lemon Dessert freezes beautifully! Wrap the whole cake or individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Reheating

For a fresh-from-the-oven feel, microwave slices for about 10-15 seconds. Don’t overdo it—just enough to take the chill off and revive that soft, luscious texture. If you’ve frozen your cake, let it thaw completely before reheating to avoid sogginess.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for that vibrant, zesty punch, but bottled juice will work in a pinch. Just keep in mind that the flavor might be milder and less aromatic.

What’s the best way to zest a lemon?

A microplane is ideal for zesting lemons; be sure to only grate the outer yellow skin and avoid the bitter white pith underneath. This step releases the essential oils and makes the One-Bowl Lemon Dessert extra fragrant.

Can I make this One-Bowl Lemon Dessert gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The cake will still come out soft and lovely, though you may notice a slight difference in texture.

Is it possible to double the recipe for a crowd?

Yes, you can easily double all the ingredients and bake the batter in a 9×13-inch pan instead of a round cake pan. Baking time may increase slightly, so keep an eye out for that clean toothpick test.

How do I make the glaze thicker or thinner?

For a thicker glaze, simply add a bit more powdered sugar. If you prefer it a little runnier, mix in extra lemon juice a teaspoon at a time until you reach your perfect consistency.

Final Thoughts

I can’t recommend making this One-Bowl Lemon Dessert enough—it’s cheerful, wildly flavorful, and couldn’t be simpler to whip up. If you love desserts that shine with citrus brightness and come together with minimal fuss, this will become your new staple. Don’t be surprised if people ask for seconds (and the recipe) at your next gathering!