One-Bowl Lemon Dessert
A bright, tender, impossibly easy lemon dessert made entirely in one bowl with no mixer required. Fresh lemon juice and zest, pantry staples, and about 40 minutes are all you need for this golden, citrusy cake that stays moist for days. Dust with powdered sugar and serve warm or chilled.
- Total Time40 minutes
- Yield9 squares 1x
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 2 lemons, zested
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting (optional)
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 on the sides for easy removal.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened. Add the vegetable oil, milk, lemon zest, lemon juice, and vanilla extract. Stir until everything is fully combined.
- Fold In Dry Ingredients: Sift the flour, baking powder, and salt directly into the same bowl. Gently fold the dry ingredients into the wet mixture using a spatula, just until the batter is smooth. Do not overmix — a few lumps are perfectly fine.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Dust: Let the cake cool completely in the pan before lifting it out using the parchment overhang. Dust with powdered sugar through a fine mesh strainer if desired. Cut into 9 squares.
- Serve: Serve slightly warm or at room temperature. Pairs beautifully with whipped cream, ice cream, or a cup of tea.
Notes
Always use fresh lemon juice and zest — bottled juice will not deliver the same bright, complex flavor. Zest the lemons before juicing them for easier handling. Vegetable oil keeps this cake moist much longer than butter would; it stays tender for up to 3 days stored in an airtight container at room temperature. Do not overmix the batter once the flour is added — fold gently just until combined. For an extra-lemony finish, drizzle with a quick glaze made from powdered sugar and a squeeze of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22
- Sodium: 120
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 0.5
- Protein: 3
- Cholesterol: 40
