Highlight
Whenever I'm in the mood for something sunny and sweet but don't want to clean up a mountain of bowls, I whip up this cake in a single bowl. The crumb is soft, it packs a punch of lemon, and it has this easy, homespun glaze that always vanishes before the cake cools all the way. Whether I'm serving it at a dressy gathering or sneaking a bite after midnight, every piece just feels perfect.
The first time I ever baked this, my neighbor asked for it for her birthday. Now, it's my standby treat if I'm craving those bakery smells wafting through the house but don't want to mess with lots of dishes or complicated directions.
Tasty Ingredients
- Powdered sugar: gets the topping super smooth sift lumps for a glossier look
- Lemon juice for the glaze: boosts the citrus zap fresh lemons taste best here too
- Whole milk: keeps the batter nice and pourable use full-fat for a richer bite
- Salt: balances out the tart lemon kicks and sharpens the glaze try fine sea salt if you have it
- Baking powder: makes the cake gently rise double check it's not old for the fluffiest crumb
- All-purpose flour: gives the cake its main base sift it if it feels clumpy so your cake turns out light
- Fresh lemon juice: makes every bite pop pick out firm lemons and roll them a bit before juicing for more juice
- Freshly grated lemon zest: punches up the lemon flavor zest before juicing so you don't miss any of the good stuff
- Large eggs: hold the batter together and keep things soft fresh eggs help your cake rise taller
- Unsalted butter: keeps things moist and rich if you want extra flavor, grab cultured butter
- Granulated sugar: sweetens it up and helps hold the cake together go for a fine sugar if you can for easy mixing
Easy Steps to Make It
- Glaze and Cool
- Give your cake about ten minutes to cool in the pan Run a knife around the edge, then flip it onto a rack Drizzle that lemon glaze generously let it slowly sink in and make those glossy streaks Let it finish cooling before slicing in
- Stir Up the Lemon Glaze
- Whisk up powdered sugar and fresh lemon juice in a small bowl You'll want the glaze smooth and drippy add a touch more lemon juice if you like it more tart
- Bake Time
- Spread the batter in your greased pan Smooth the top and bake in the center of the oven for thirty to thirty-five minutes For best results turn the pan halfway through Poke the middle with a toothpick to check if it's ready
- Add Milk
- Pour in the milk as you stir to get a lush, thick batter If it clings to the spoon too much splash in a bit more milk so it's just right
- Mix in the Dry Stuff
- Shake the flour, baking powder, and salt over the wet mix Fold just until you barely see flour don't keep stirring or you'll get a tough cake
- Zest and Juice Go In
- Dump your lemon zest and juice straight into the bowl Scrape the bowl down so every swipe gets lemony Your nose will know—it's all citrus from here
- Blend in the Eggs
- Add one egg, mix well, repeat with the second Keep stirring until everything looks smooth and shiny This stops lumps or weird texture
- Cream Butter and Sugar
- Pop soft butter and sugar in a mixing bowl Use a heavy spoon or spatula and beat until pale and fluffy It's ready when it feels light, almost like frosted cream
- Oven and Pan Ready
- Preheat to 350°F and put your oven rack right in the center Grab a nine-inch round pan grease it well with butter or line it with parchment paper Don't rush here—nothing's worse than a stuck cake
Highlight
Honestly, the best part is how that fresh lemon zest makes your house smell amazing long before the cake's baked. My little guy couldn't wait—he licked the glaze bowl clean before it was even cool.
Storing Leftovers
Just wrap it up loosely and leave it on the counter up to three days. If it's blazing hot in your kitchen, stick it in the fridge, but let it sit out a bit before eating. The glaze keeps it from drying out.
Swaps to Try
Try using buttermilk for a tangier cake, or mix a little water into Greek yogurt. For a dairy-free option, swap in margarine and plant milk—still comes out soft and tasty.
How to Serve
It's perfect by itself for a casual treat, but you can pile on fresh berries or a spoonful of whipped cream. Works great for sharing at tea or packing up for a picnic, too.
Background and Tradition
Cakes like this come straight from old-school British teatime. They're the kind of homey bake found on country tables—with a simple glaze and a side of family stories.
Recipe FAQs
- → Can I use bottled lemon juice instead of fresh?
Fresh lemon juice tastes way brighter, but you can swap in bottled if that’s what you’ve got. You might want to check the flavor and add a little more if needed.
- → How do I keep the cake from sticking to my pan?
Slick the pan with butter or oil and put down a piece of baking paper. That makes getting your cake out a breeze and keeps it looking nice.
- → Is there a trick for the soft crumb?
If you beat the butter and sugar until it’s really light and fluffy, you get a cake that’s tender and moist every time you bake it.
- → Is it okay to make the lemon cake ahead?
Go for it! Just cover the cake and leave it on the counter and it’ll be good for up to three days. Honestly, it tastes even better after sitting overnight.
- → Do I have to add the glaze?
The glaze makes the lemon flavor pop and keeps things extra moist, but you can always skip it or use a lighter touch if you want something less sweet.
- → Can I stir in berries or poppy seeds?
Sure thing! Toss in some fresh berries or a few spoonfuls of poppy seeds for a fun twist on flavor and texture.