Description
This Zesty One-Bowl Lemon Cake is a bright, citrusy dessert made effortlessly with just one bowl and simple pantry ingredients. It delivers a moist, tender crumb with a refreshing lemon punch, perfect for any occasion. Minimal cleanup and versatile serving options make it a favorite for lemon lovers year-round.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup sugar
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 1/3 cup vegetable oil
- Zest of 2 fresh lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare your pan: Set your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to ensure your cake comes out clean and intact.
- Combine dry ingredients: In your mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well blended to guarantee even rising and a balanced flavor.
- Mix wet ingredients: Add the sugar, eggs, Greek yogurt (or sour cream), vegetable oil, fresh lemon juice, lemon zest, and vanilla extract directly into the dry ingredients. Stir gently until everything is just combined; overmixing can make it dense.
- Pour and bake: Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step ensures clean slicing and preserves the tender crumb.
Notes
- Use finely grated zest from unwaxed lemons for the most fragrant and vibrant flavor.
- Bring eggs and yogurt to room temperature for smooth batter and better rise.
- Stir until just combined to keep the cake light and airy; don’t overmix.
- Use neutral oils like vegetable or canola to keep the lemon flavor front and center.
- Insert a toothpick to check doneness to avoid dryness or underbaking.
- Store leftover cake in an airtight container at room temperature for 2 days or in the fridge up to 5 days.
- Freeze individual slices wrapped tightly for up to 3 months; thaw overnight in the fridge before serving.
- Reheat slices gently in the microwave for 15-20 seconds or in a low oven for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg