Introduction

Hey there, baking buddies! Let’s talk about those moments when you just need a little burst of sunshine, maybe on a cloudy day or just because, well, lemon! This isn’t some fussy, complicated affair. Oh no. This is the kind of recipe that feels like a warm hug and takes you back to simpler times. Maybe it reminds you of a treat your grandma used to whip up, or perhaps it’s just the promise of that bright, zesty flavor that gets you excited.

That’s where this glorious One-Bowl Lemon Dessert comes in. Seriously, one bowl! The cleanup is a breeze, the prep is ridiculously quick, and the result? Pure, unadulterated lemon happiness. It’s the kind of dessert that makes you feel like a baking pro without breaking a sweat (or creating a mountain of dishes!). Get ready to meet your new favorite easy bake!

Why You’ll Love This Recipe

Why is this lemon dessert going to become a staple in your kitchen? Let me count the ways:

Fast: From start to oven, you’re looking at maybe 10-15 minutes. Seriously speedy!
Easy: One bowl means minimal mess and a super straightforward process. Perfect for beginners or busy folks.
Giftable: Wrap it up nicely and you’ve got the sweetest, most thoughtful gift for a friend or neighbor.
Crowd-pleasing: Who doesn’t love the bright, cheerful taste of lemon? This is a guaranteed hit at potlucks, brunches, or just afternoon tea.

Ingredients

Gather ’round, let’s look at the simple stars of this lemon show. You probably have most of these hanging out in your pantry and fridge right now!

1 ½ cups All-purpose flour: The trusty base that holds everything together. Nothing fancy needed!
1 cup Granulated sugar: Sweetness to balance that lovely lemon tang.
½ cup (1 stick) Unsalted butter, melted: Melting the butter is key for that easy one-bowl method. It brings richness!
½ cup Whole milk: Adds moisture and tenderness. Whole milk gives the best texture, but others can work in a pinch.
2 large Eggs: Binders and richness – make sure they’re large!
¼ cup Freshly squeezed lemon juice: This is where the main lemony punch comes from. Please, please use fresh! It makes all the difference.
2 tbsp Lemon juice (for glaze, optional): A little extra zip for that optional sunny glaze.
1 tbsp Lemon zest: Don’t skip this! Zest holds those potent lemon oils and gives you that intense citrus aroma and flavor. Use a microplane for best results.
1 tsp Baking powder: Our leavening friend, helping the dessert rise and get nice and fluffy.
½ tsp Salt: Just a little pinch to balance the sweetness and enhance all those wonderful flavors. Don’t skip it!
1 cup Powdered sugar (for glaze, optional): The base for our simple, sweet, and tangy glaze.

How to Make It

Okay, deep breath. This is going to be so easy, you won’t believe it! Remember, we’re doing this all in ONE bowl. Less mess, more fun!

First things first, let’s get prepped. Preheat your oven to 350°F (175°C). Lightly grease and flour or line an 8×8 inch square pan or a standard loaf pan with parchment paper. This makes getting the finished dessert out so much easier!
Grab your favorite mixing bowl – the biggest one you have will be great. Melt your half cup of unsalted butter. You can do this gently on the stovetop or carefully in the microwave. Pour the melted butter into your bowl.
To the melted butter, add the whole milk, large eggs, and the ¼ cup of freshly squeezed lemon juice. Give these wet ingredients a little whisk to combine them nicely.
Now for the dry stuff! Add the all-purpose flour, granulated sugar, lemon zest, baking powder, and salt right into the same bowl with the wet ingredients.
Using a spatula or a wooden spoon (or even your whisk, cleaning it as you go!), gently mix everything together. Mix just until the dry ingredients are incorporated and you don’t see any streaks of flour. Be careful not to overmix – overmixing can lead to a tough texture, and we want tender, moist lemon goodness!
Pour the batter into your prepared pan and spread it out evenly.
Pop the pan into your preheated oven. Baking time will vary slightly depending on your pan size and oven, but for an 8×8 inch pan, it might take around 25-35 minutes, and for a loaf pan, it could be 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean (maybe with a few moist crumbs, but no wet batter).
While your amazing lemon dessert is baking (and making your kitchen smell like heaven!), you can whip up the optional glaze if you like. In a small bowl, whisk together the 1 cup of powdered sugar and the 2 tablespoons of lemon juice until smooth. If it’s too thick, add a tiny splash more lemon juice or milk. If it’s too thin, add a little more powdered sugar.
Once the dessert is baked, take it out of the oven and let it cool in the pan for about 10-15 minutes before carefully lifting it out (using the parchment paper handles if you used them!) and placing it on a wire rack to cool completely.
Once it’s completely cool (this is important, otherwise the glaze will melt!), drizzle the lemon glaze generously over the top. Let the glaze set for a bit before slicing and serving.

Substitutions & Additions

Want to play around a little? Go for it! This easy recipe is pretty forgiving.

Add Poppy Seeds: For a classic pairing, stir 1-2 tablespoons of poppy seeds into the batter with the dry ingredients.
Mix in Berries: Gently fold in about ½ cup of fresh or frozen (not thawed) blueberries or raspberries for an extra pop of color and flavor.
Other Citrus: You could try using lime or orange zest and juice for a different citrus vibe. A lemon-lime combo is fantastic!
Different Milk: While whole milk is recommended, 2%, skim, or even a non-dairy milk like almond or oat milk can work, though the texture might be slightly less rich.
Add a Crumble Topping: Instead of the glaze, mix together some flour, sugar, cold butter, and maybe oats, and sprinkle over the top before baking.

Tips for Success

Even though this is super easy, a few pointers can ensure your lemon dessert is absolutely perfect every time!

Measure Your Flour Correctly: Don’t scoop the flour directly from the bag with your measuring cup; you’ll likely get too much. Spoon the flour into your measuring cup and then level it off with a straight edge.
Use Fresh Lemon Everything: I know I said it before, but seriously, bottled lemon juice won’t give you that bright, vibrant flavor you’re after. Fresh zest is also non-negotiable for that true lemon aroma.
Don’t Overmix the Batter: Stop mixing as soon as you don’t see any dry flour. A few small lumps are okay! Overmixing develops the gluten and can make your dessert tough.
Check for Doneness: Use the toothpick test! Ovens can vary, so rely on the toothpick coming out clean from the center.
Cool Completely Before Glazing: Patience is key here! If the dessert is warm, the glaze will just melt and run right off.

How to Store It

Assuming there are leftovers (a big assumption, I know!), here’s how to keep your lemon goodness fresh:

Store cooled and glazed dessert loosely covered with plastic wrap or in an airtight container at room temperature for 2-3 days. If it’s a very warm or humid climate, or if you added fresh fruit like berries, it’s best to store it in the refrigerator, where it will last for up to a week. Bring it back to room temp for serving if you prefer. You can also freeze individual slices or the whole dessert (unglazed is best for freezing, glaze after thawing) wrapped tightly in plastic wrap and then foil for up to 2-3 months.

FAQs

Can I use bottled lemon juice?

For the best, brightest lemon flavor, I really recommend using fresh lemon juice and zest. Bottled juice just doesn’t have the same vibrant taste.

How do I know when it’s done baking?

Insert a toothpick into the center of the dessert. If it comes out clean or with just a few moist crumbs attached, it’s ready! If there’s wet batter, it needs more time.

Can I make this recipe gluten-free?

While I haven’t tested it personally, you could likely substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly different, but it should still be delicious.

My glaze is too thick/thin. How do I fix it?

If it’s too thick, add just a tiny splash (like ½ teaspoon) of more lemon juice or milk and whisk. Repeat until it’s the right consistency. If it’s too thin, whisk in a tablespoon or two more powdered sugar.

Easy One-Bowl Lemon Dessert

This easy One-Bowl Lemon Dessert is a quick and simple recipe perfect for when you need a little burst of sunshine. With minimal cleanup and prep, it delivers pure, unadulterated lemon happiness. It's fast (10-15 min prep), easy (one bowl!), giftable, and a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Equipment

Mixing bowl The biggest one you have
Spatula
Wooden spoon
Whisk
Microplane For lemon zest
8x8 inch square pan Or standard loaf pan
Parchment paper Optional, for lining pan
Small bowl For glaze
Wire rack For cooling

Ingredients

Hauptzutaten

1.5 cups All-purpose flour
1 cup Granulated sugar
0.5 cup Unsalted butter, melted 1 stick
0.5 cup Whole milk
2 Large Eggs
0.25 cup Freshly squeezed lemon juice For the batter
2 tbsp Lemon juice For glaze, optional
1 tbsp Lemon zest
1 tsp Baking powder
0.5 tsp Salt
1 cup Powdered sugar For glaze, optional

Instructions

First things first, let's get prepped. Preheat your oven to 350°F (175°C). Lightly grease and flour or line an 8x8 inch square pan or a standard loaf pan with parchment paper. This makes getting the finished dessert out so much easier!
Grab your favorite mixing bowl – the biggest one you have will be great. Melt your half cup of unsalted butter. You can do this gently on the stovetop or carefully in the microwave. Pour the melted butter into your bowl.
To the melted butter, add the whole milk, large eggs, and the ¼ cup of freshly squeezed lemon juice. Give these wet ingredients a little whisk to combine them nicely.
Now for the dry stuff! Add the all-purpose flour, granulated sugar, lemon zest, baking powder, and salt right into the same bowl with the wet ingredients.
Using a spatula or a wooden spoon (or even your whisk, cleaning it as you go!), gently mix everything together. Mix just until the dry ingredients are incorporated and you don't see any streaks of flour. Be careful not to overmix – overmixing can lead to a tough texture, and we want tender, moist lemon goodness!
Pour the batter into your prepared pan and spread it out evenly.
Pop the pan into your preheated oven. Baking time will vary slightly depending on your pan size and oven, but for an 8x8 inch pan, it might take around 25-35 minutes, and for a loaf pan, it could be 45-55 minutes. You'll know it's done when a toothpick inserted into the center comes out clean (maybe with a few moist crumbs, but no wet batter).
While your amazing lemon dessert is baking (and making your kitchen smell like heaven!), you can whip up the optional glaze if you like. In a small bowl, whisk together the 1 cup of powdered sugar and the 2 tablespoons of lemon juice until smooth. If it's too thick, add a tiny splash more lemon juice or milk. If it's too thin, add a little more powdered sugar.
Once the dessert is baked, take it out of the oven and let it cool in the pan for about 10-15 minutes before carefully lifting it out (using the parchment paper handles if you used them!) and placing it on a wire rack to cool completely.
Once it's completely cool (this is important, otherwise the glaze will melt!), drizzle the lemon glaze generously over the top. Let the glaze set for a bit before slicing and serving.

Notes

Tips for Success:
- Measure Your Flour Correctly: Spoon the flour into your measuring cup and then level it off with a straight edge; don't scoop directly from the bag.
- Use Fresh Lemon Everything: Bottled lemon juice won't give the same bright, vibrant flavor. Fresh zest is essential for aroma.
- Don't Overmix the Batter: Stop mixing as soon as dry ingredients are incorporated (a few lumps are okay). Overmixing develops gluten and can make the dessert tough.
- Check for Doneness: Use the toothpick test inserted into the center – it should come out clean or with a few moist crumbs.
- Cool Completely Before Glazing: Patience is key! If the dessert is warm, the glaze will melt.

How to Store It:
- Store cooled and glazed dessert loosely covered or in an airtight container at room temperature for 2-3 days.
- If in a warm/humid climate or with fresh fruit (like added berries), store in the refrigerator for up to a week. Bring to room temp for serving if preferred.
- Can freeze individual slices or the whole dessert (unglazed is best for freezing) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Glaze after thawing.