One-Bowl Lemon Dessert Recipe
This One-Bowl Lemon Dessert is a simple, moist, and zesty cake that combines the bright flavors of fresh lemon zest and juice with a tender crumb. Easy to prepare with minimal cleanup, it’s perfect for a quick treat or elegant dessert that pairs wonderfully with tea or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings (cuts into 3x3 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 baked dessert.
- Whisk the Wet Ingredients: In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly thickened. Then add the vegetable oil, whole milk, lemon zest, fresh lemon juice, and vanilla extract. Stir thoroughly until all ingredients are 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 in using a spatula or spoon, mixing just until the batter is smooth. Avoid overmixing to maintain a tender texture; a few lumps are acceptable.
- Bake: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Dust: Allow the cake to cool completely in the pan before using the parchment paper overhang to lift it out. If desired, dust the top with powdered sugar for a decorative touch.
- Enjoy: Serve the lemon dessert slightly warm or chilled. It pairs beautifully with a cup of tea or a dollop of whipped cream for added indulgence.
Notes
- Do not overmix the batter after adding the dry ingredients to avoid a tough texture.
- Make sure to zest the lemons before juicing for maximum flavor.
- The dessert can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a dairy-free version, substitute whole milk with almond or oat milk, but the texture may slightly vary.
- Powdered sugar dusting is optional and adds a nice touch of sweetness and presentation.
Keywords: lemon dessert, lemon cake, one bowl cake, easy lemon dessert, simple lemon cake, citrus cake, baked lemon dessert
Find it online: https://ellaeatsdaily.com/one-bowl-lemon-dessert-recipe/
