Description
This Zesty One-Bowl Lemon Cake is a bright and refreshing dessert perfect for any occasion. Moist and tender, it combines the tang of fresh lemon juice and zest with a sweet glaze that adds the perfect finishing touch. Easy to make in a single bowl, this lemon cake is sure to delight with its vibrant flavor and simple preparation.
Ingredients
Scale
For the Cake
- 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
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking and ensure easy removal after baking.
- Cream butter and sugar: In a large bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy, which helps to create a tender cake texture.
- Add eggs: Incorporate the eggs one at a time, thoroughly mixing after each addition to fully combine and add structure to the batter.
- Add lemon flavor: Stir in the freshly grated lemon zest and lemon juice, which impart the cake with its bright, zesty flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix gently until the batter is smooth and uniform without being overmixed.
- Pour batter: Transfer the batter into the prepared cake pan and smooth the top for even baking.
- Bake: Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare glaze: While the cake bakes, mix powdered sugar with lemon juice until the glaze is smooth and lump-free.
- Cool cake: Allow the cake to cool in the pan for 10 minutes to firm up slightly before removing it to a wire rack to cool completely or remain warm.
- Glaze and serve: Drizzle the lemon glaze over the warm cake and allow it to set before slicing and serving to add a sweet-tart finishing touch.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the flour is added to keep the cake tender and moist.
- The lemon glaze can be adjusted for sweetness or tartness by varying the amount of lemon juice or powdered sugar.
- This cake is best served slightly warm or at room temperature.
- For added texture, consider sprinkling poppy seeds into the batter before baking.