One-Bowl Lemon Cake with Lemon Glaze Recipe

If you’re looking for a refreshing, easy-to-make dessert that brightens any occasion, the One-Bowl Lemon Cake with Lemon Glaze Recipe is an absolute must-try. This delightful cake combines zesty lemon flavor with a moist, tender crumb all whipped up effortlessly in a single bowl. The tangy lemon glaze drizzled on top adds the perfect sweet-tart finish that makes each bite irresistible. Whether you want a sweet treat after dinner or a show-stopping centerpiece for your next gathering, this cake truly shines with its simplicity and joyful citrus flair.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role, from the bright lemon zest that lifts the flavor to the butter that creates a rich, soft texture. The combination of these simple staples turns into a cake that feels both homemade and special.

• Granulated sugar: Sweetens the cake and helps create a light, fluffy texture when creamed with butter.
• Unsalted butter, softened: Adds richness and moisture while allowing you to control the salt content precisely.
• Large eggs: Bind the ingredients and provide structure while keeping the cake tender.
• Freshly grated lemon zest: Delivers a burst of fresh lemon aroma and intense citrus flavor.
• Freshly squeezed lemon juice: Adds acidity that balances sweetness and enhances the lemon punch.
• All-purpose flour: Forms the base of the cake, providing the necessary gluten structure for a delicate crumb.
• Baking powder: A leavening agent that helps the cake rise beautifully and stay airy.
• Salt: Elevates the flavors and balances the sweetness perfectly.
• Whole milk: Keeps the cake moist and tender with a subtle creaminess.
• Powdered sugar (for glaze): Adds a smooth, sweet finish to the lemon glaze.
• Lemon juice (for glaze): Combines with powdered sugar to create a shiny, tangy glaze that complements the cake.

How to Make One-Bowl Lemon Cake with Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pan

Start by heating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This step ensures your cake will bake evenly and release easily after baking, setting you up for success right from the beginning.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the granulated sugar and softened butter until the mixture is light and fluffy. This process incorporates air into the batter, giving your cake a soft and tender crumb.

Step 3: Add Eggs

Mix in the eggs one at a time, making sure each is fully combined before adding the next. Eggs are crucial for structure and moisture, so this step ensures a smooth, even batter.

Step 4: Incorporate Lemon Zest and Juice

Stir in the freshly grated lemon zest and lemon juice until everything is well combined. This step infuses the entire batter with that irresistible citrus zing that makes this cake so special.

Step 5: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Preparing your dry ingredients separately helps you evenly distribute the leavening agents and salt throughout the batter.

Step 6: Combine Wet and Dry Ingredients with Milk

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix gently until the batter is smooth and lump-free, avoiding overmixing to keep the cake tender.

Step 7: Pour Batter into Pan and Smooth Top

Transfer the batter into your prepared pan and level the surface with a spatula. This helps your cake bake evenly and gives it a beautiful, professional look once baked.

Step 8: Bake Until Perfectly Done

Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This is your signal that the cake is moist but fully cooked through.

Step 9: Prepare the Lemon Glaze

While the cake bakes, whisk together powdered sugar and fresh lemon juice until you have a smooth glaze. This tangy, sweet topping is the perfect finishing touch.

Step 10: Cool and Glaze the Cake

Allow the cake to cool completely before drizzling the lemon glaze over the top. The glaze adds a glossy sheen and a burst of fresh lemon flavor that makes each slice memorable.

How to Serve One-Bowl Lemon Cake with Lemon Glaze Recipe

Garnishes

Fresh lemon slices, candied lemon peel, or a sprinkle of finely chopped mint leaves make stunning additions that enhance the cake’s citrus character and add visual appeal. A few berries on the side can also add a pop of vibrant color and natural sweetness.

Side Dishes

This lemon cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream for a creamy contrast. For an elegant touch, serve alongside a light fruit salad. A cup of hot tea or freshly brewed coffee also complements the cake’s bright flavors perfectly.

Creative Ways to Present

Think beyond the traditional slice by serving this cake as a base for a lemon triflé with layers of custard and berries, or cut into bite-sized squares and garnished with edible flowers for an irresistible tea party treat. You can also turn slices into fancy cake sandwiches filled with lemon curd for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Store your lemon cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Keeping the glaze intact helps preserve moisture and flavor, so covering the cake well is key to a fresh taste.

Freezing

You can freeze the cake without the glaze for up to three months. Wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. When ready to enjoy, thaw it overnight in the fridge before adding fresh glaze.

Reheating

To refresh leftover cake, warm slices gently in the microwave for 15 to 20 seconds or in a low oven for about 10 minutes. This subtle reheating brings back the soft texture and amplifies the lemon aroma.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract can provide lemon flavor, it does not capture the fresh brightness of fresh zest and juice. For the best results and authentic tangy flavor in the One-Bowl Lemon Cake with Lemon Glaze Recipe, fresh lemons are highly recommended.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure the blend contains xanthan gum or a similar binder to mimic the texture provided by gluten.

What can I use instead of whole milk?

Whole milk gives richness, but you can substitute it with any dairy or non-dairy milk such as almond, oat, or soy milk. Keep in mind that the final flavor and moisture might vary slightly.

How do I ensure the cake stays moist?

Don’t overmix the batter once you add the dry ingredients, and be careful not to overbake. Also, adding the glaze only after the cake is fully cooled seals in moisture and enhances the overall tenderness.

Can I double the recipe for a larger cake?

Absolutely, doubling the ingredients lets you bake a larger cake. Just use a bigger pan or two pans of the same size and adjust the baking time as needed, checking doneness with a toothpick frequently.

Final Thoughts

There’s something truly joyful about the simplicity and brightness captured in the One-Bowl Lemon Cake with Lemon Glaze Recipe. It’s the kind of dessert that feels like sunshine on a plate, whether you’re sharing it with family or enjoying it quietly with a cup of tea. I promise once you try this recipe, it will become a trusted favorite in your baking repertoire, delighting you with every zesty, tender bite.

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