Introduction
Hey there, baking buddies! Ever have one of those days where you just need a little burst of sunshine, but the thought of pulling out every single bowl in your kitchen just feels like too much? Oh, I hear you! That’s exactly why this Easy One-Bowl Lemon Bliss Cake is my go-to. It’s the kind of recipe that feels like a warm hug and a bright spring day all rolled into one delicious bite. There’s something so purely happy about lemon desserts, right? They just lift your spirits!
This isn’t some fussy, complicated bake. Nope! True to its name, you really can whip this up in just one bowl. It’s incredibly quick to pull together, making it perfect for last-minute guests, a cozy afternoon treat, or just because you deserve something sweet and tangy. Get ready for your kitchen to smell absolutely amazing!
Why You’ll Love This Recipe
- Fast: From start to oven, you’re looking at maybe 10-15 minutes. Seriously!
- Easy: One bowl means less mess, fewer dishes, and a super straightforward process anyone can follow.
- Giftable: This cake slices beautifully and makes a wonderful homemade gift for friends, neighbors, or teachers. Wrap up a few pieces and watch their faces light up!
- Crowd-Pleasing: The bright, zesty flavor of lemon is universally loved. This cake disappears fast whenever I make it!
Ingredients
Gather up these simple pantry staples. Chances are, you might already have most of them on hand!
- 1 1/2 cups All-purpose flour: The base of our lovely cake. Regular all-purpose is perfect here.
- 1 cup Granulated sugar: For sweetness and tenderizing. We’re keeping it simple!
- 1 cup Powdered sugar: This adds extra sweetness and helps create that lovely soft crumb. Don’t skip this one!
- 1 tsp Baking powder: Our leavening agent to help the cake rise beautifully. Make sure it’s fresh!
- 1/2 tsp Salt: Just a little pinch to balance out the sweetness and enhance all those lovely flavors.
- 1/2 cup Unsalted butter: You’ll want this melted for our easy one-bowl method.
- 2 large Eggs: Bring these to room temperature if you can, they’ll incorporate better, but honestly, for this easy recipe, I often just grab them straight from the fridge and it works out fine!
- 1/2 cup Whole milk: Adds richness and moisture. Any milk will work, but whole milk gives a lovely tender texture.
- 1 tbsp Lemon zest: This is where so much of that amazing, bright lemon flavor comes from! Make sure you’re just getting the yellow part, not the bitter white pith.
- 1/4 cup + 2 tbsp Freshly squeezed lemon juice: Yes, fresh is best for that vibrant, tangy taste! We’re using a generous amount for maximum lemon impact. That extra 2 tablespoons goes right in with the rest of the wet ingredients!
How to Make It
Alright, let’s get baking! Remember, just one bowl needed for the batter!
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 or 9×9 inch square baking pan, or line it with parchment paper, leaving some overhang on the sides for easy lifting. I always prefer lining with parchment; it makes getting the cake out a breeze!
- In your nice big mixing bowl, whisk together the all-purpose flour, granulated sugar, powdered sugar, baking powder, and salt. Give it a good mix until everything is well combined and there are no clumps of powdered sugar.
- Now, pour in the melted butter. Add the eggs, whole milk, lemon zest, and ALL of the freshly squeezed lemon juice (that’s the 1/4 cup PLUS the 2 tablespoons).
- Using a whisk or a rubber spatula, stir everything together until just combined. Don’t overmix! A few small lumps are totally okay. Overmixing can lead to a tough cake.
- Pour the batter evenly into your prepared pan. Give the pan a gentle tap on the counter to help settle the batter and release any air bubbles.
- Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should look golden brown and feel set.
- Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This helps it set up properly.
- Once slightly cooled, you can lift it out using the parchment paper handles (if you used them) and slice it into squares or bars.
Substitutions & Additions
Want to change things up? This recipe is super forgiving! Here are a few ideas:
- Different Citrus: While lemon is key here, you could try swapping some of the lemon zest/juice for lime or orange for a fun twist.
- Add-ins: Fold in 1/2 cup of fresh or frozen blueberries (don’t thaw if frozen) for a lemon-blueberry dream! A few tablespoons of poppy seeds added to the dry ingredients also make a lovely addition.
- Dairy-Free? You can likely swap the butter for a melted vegan butter stick and the whole milk for a plain, unsweetened non-dairy milk like almond or soy.
- Glaze It! For extra lemon punch and sweetness, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of lemon juice or milk until smooth. Drizzle over the cooled cake!
Tips for Success
- Measure your flour correctly: Fluff the flour in its bag, then gently spoon it into your measuring cup and level off the top with a straight edge. Don’t scoop directly from the bag, as this can compact the flour and result in too much, leading to a dry cake.
- Don’t overmix: Once you add the wet ingredients to the dry, mix just until no dry streaks remain. Overmixing develops the gluten in the flour too much, making the cake tough.
- Fresh is Best: Using fresh lemon zest and juice really makes a difference in the brightness of the flavor. Bottled juice just doesn’t have the same zip!
- Check for Doneness: Ovens vary, so start checking around the 30-minute mark. A toothpick test is your best friend!
How to Store It
This cake is best enjoyed fresh, but it stores well too! Keep cooled cake in an airtight container at room temperature for 2-3 days. If you need to keep it longer, pop it in the fridge for up to a week. Let it come back to room temperature for the best texture.
FAQs
Can I use bottled lemon juice?
You can, but for the brightest, most vibrant lemon flavor, I highly recommend using fresh lemon juice and zest. It truly makes a difference in this recipe!
Why did my cake turn out dense?
Most likely, this is due to overmixing the batter after adding the wet ingredients. Mix only until the dry ingredients are just incorporated. Also, ensure your baking powder isn’t expired!
Can I add other fruits?
Absolutely! Blueberries are a classic pairing, but raspberries would also be lovely. Gently fold about 1/2 cup of fresh or frozen (not thawed) berries into the batter just before pouring into the pan.
Can I make this gluten-free?
While I haven’t tested it personally with this specific recipe, you could likely swap the all-purpose flour for a good quality 1:1 gluten-free baking blend. Follow the rest of the instructions as written.
Easy One-Bowl Lemon Bliss Cake (So Simple!)
Hey there, baking buddies! Ever have one of those days where you just need a little burst of sunshine, but the thought of pulling out every single bowl in your kitchen just feels like too much? Oh, I hear you! That’s exactly why this Easy One-Bowl Lemon Bliss Cake is my go-to. It’s the kind of recipe that feels like a warm hug and a bright spring day all rolled into one delicious bite. There's something so purely happy about lemon desserts, right? They just lift your spirits!
Equipment
- Mixing bowl large
- Oven
- Baking pan 8x8 or 9x9 inch square
- Whisk or rubber spatula
- Wire rack
- Wooden skewer or toothpick for testing doneness
Ingredients
Cake Ingredients
- 1.5 cup All-purpose flour
- 1 cup Granulated sugar
- 1 cup Powdered sugar
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter melted
- 2 large Eggs at room temperature ideally
- 0.5 cup Whole milk
- 1 tbsp Lemon zest
- Freshly squeezed lemon juice 1/4 cup + 2 tbsp
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 or 9x9 inch square baking pan, or line it with parchment paper, leaving some overhang on the sides for easy lifting. I always prefer lining with parchment; it makes getting the cake out a breeze!
- In your nice big mixing bowl, whisk together the all-purpose flour, granulated sugar, powdered sugar, baking powder, and salt. Give it a good mix until everything is well combined and there are no clumps of powdered sugar.
- Now, pour in the melted butter. Add the eggs, whole milk, lemon zest, and ALL of the freshly squeezed lemon juice (that's the 1/4 cup PLUS the 2 tablespoons).
- Using a whisk or a rubber spatula, stir everything together until just combined. Don't overmix! A few small lumps are totally okay. Overmixing can lead to a tough cake.
- Pour the batter evenly into your prepared pan. Give the pan a gentle tap on the counter to help settle the batter and release any air bubbles.
- Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should look golden brown and feel set.
- Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This helps it set up properly.
- Once slightly cooled, you can lift it out using the parchment paper handles (if you used them) and slice it into squares or bars.
Notes
Substitutions & Additions:
- Different Citrus: While lemon is key here, you could try swapping some of the lemon zest/juice for lime or orange for a fun twist.
- Add-ins: Fold in 1/2 cup of fresh or frozen blueberries (don't thaw if frozen) for a lemon-blueberry dream! A few tablespoons of poppy seeds added to the dry ingredients also make a lovely addition.
- Dairy-Free? You can likely swap the butter for a melted vegan butter stick and the whole milk for a plain, unsweetened non-dairy milk like almond or soy.
- Glaze It! For extra lemon punch and sweetness, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of lemon juice or milk until smooth. Drizzle over the cooled cake! Tips for Success:
- Measure your flour correctly: Fluff the flour in its bag, then gently spoon it into your measuring cup and level off the top with a straight edge. Don't scoop directly from the bag, as this can compact the flour and result in too much, leading to a dry cake.
- Don't overmix: Once you add the wet ingredients to the dry, mix just until no dry streaks remain. Overmixing develops the gluten in the flour too much, making the cake tough.
- Fresh is Best: Using fresh lemon zest and juice really makes a difference in the brightness of the flavor. Bottled juice just doesn't have the same zip!
- Check for Doneness: Ovens vary, so start checking around the 30-minute mark. A toothpick test is your best friend! How to Store It:
Keep cooled cake in an airtight container at room temperature for 2-3 days. If you need to keep it longer, pop it in the fridge for up to a week. Let it come back to room temperature for the best texture. FAQs:
- Can I use bottled lemon juice? You can, but for the brightest, most vibrant lemon flavor, I highly recommend using fresh lemon juice and zest. It truly makes a difference in this recipe!
- Why did my cake turn out dense? Most likely, this is due to overmixing the batter after adding the wet ingredients. Mix only until the dry ingredients are just incorporated. Also, ensure your baking powder isn't expired!
- Can I add other fruits? Absolutely! Blueberries are a classic pairing, but raspberries would also be lovely. Gently fold about 1/2 cup of fresh or frozen (not thawed) berries into the batter just before pouring into the pan.
- Can I make this gluten-free? While I haven't tested it personally with this specific recipe, you could likely swap the all-purpose flour for a good quality 1:1 gluten-free baking blend. Follow the rest of the instructions as written.
- Different Citrus: While lemon is key here, you could try swapping some of the lemon zest/juice for lime or orange for a fun twist.
- Add-ins: Fold in 1/2 cup of fresh or frozen blueberries (don't thaw if frozen) for a lemon-blueberry dream! A few tablespoons of poppy seeds added to the dry ingredients also make a lovely addition.
- Dairy-Free? You can likely swap the butter for a melted vegan butter stick and the whole milk for a plain, unsweetened non-dairy milk like almond or soy.
- Glaze It! For extra lemon punch and sweetness, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of lemon juice or milk until smooth. Drizzle over the cooled cake! Tips for Success:
- Measure your flour correctly: Fluff the flour in its bag, then gently spoon it into your measuring cup and level off the top with a straight edge. Don't scoop directly from the bag, as this can compact the flour and result in too much, leading to a dry cake.
- Don't overmix: Once you add the wet ingredients to the dry, mix just until no dry streaks remain. Overmixing develops the gluten in the flour too much, making the cake tough.
- Fresh is Best: Using fresh lemon zest and juice really makes a difference in the brightness of the flavor. Bottled juice just doesn't have the same zip!
- Check for Doneness: Ovens vary, so start checking around the 30-minute mark. A toothpick test is your best friend! How to Store It:
Keep cooled cake in an airtight container at room temperature for 2-3 days. If you need to keep it longer, pop it in the fridge for up to a week. Let it come back to room temperature for the best texture. FAQs:
- Can I use bottled lemon juice? You can, but for the brightest, most vibrant lemon flavor, I highly recommend using fresh lemon juice and zest. It truly makes a difference in this recipe!
- Why did my cake turn out dense? Most likely, this is due to overmixing the batter after adding the wet ingredients. Mix only until the dry ingredients are just incorporated. Also, ensure your baking powder isn't expired!
- Can I add other fruits? Absolutely! Blueberries are a classic pairing, but raspberries would also be lovely. Gently fold about 1/2 cup of fresh or frozen (not thawed) berries into the batter just before pouring into the pan.
- Can I make this gluten-free? While I haven't tested it personally with this specific recipe, you could likely swap the all-purpose flour for a good quality 1:1 gluten-free baking blend. Follow the rest of the instructions as written.