This easy one bowl lemon cake is soft, moist, and full of bright lemon flavor. Made with simple ingredients and just a whisk, it’s the perfect Italian-style snack cake to enjoy any time of the day.
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An Italian friend shared this easy one bowl lemon cake with me years ago, and it quickly became one of my go-to recipes when I want something light and fresh. Made with lemon zest and cream, it bakes up soft, tender, and full of delicate lemon flavor without being overly sweet.
If you enjoy classic lemon cakes like my lemon bundt cake or the richer egg yolk lemon cake, this one bowl version is a lighter, everyday alternative. It’s the kind of snack cake recipe that’s perfect for breakfast, brunch, or a simple slice with coffee.
Why You’ll Love This Recipe
- One bowl: Everything comes together in a single bowl, which means minimal cleanup and no complicated steps. Just mix, pour, and bake.
- Flavor and texture: This homemade cake has a tender crumb and is moist without being heavy, with a perfectly balanced sweet and tangy lemon flavor.
Ingredient Notes
- Cake or pastry flour: Using cake or pastry flour helps create a soft, tender crumb and keeps the texture light.
- Baking powder: Make sure it’s fresh so the cake rises properly and stays tender.
- Salt: A small amount enhances the sweetness and balances the lemon flavor.
- Granulated sugar: Adds sweetness without overpowering the delicate lemon flavor.
- Eggs + egg yolk: The two whole eggs provide structure, while the extra yolk adds richness and helps create a moist, tender crumb.
- Cream: Whole, whipping, or heavy cream all work, just ensure that it is at least 30% fat or higher. The cream adds moisture and richness without making the cake heavy.
- Oil or melted butter: Either option works well. Oil keeps the cake slightly more moist, while melted butter adds a bit more flavor. For a lemon olive oil cake, use a mild olive oil.
- Lemon zest: Fresh lemon zest gives the cake its delicate lemon flavor and natural citrus aroma.
- Vanilla extract: Adds depth and rounds out the lemon flavor.
How to Make One Bowl Lemon Cake
Start by preheating your oven and preparing your cake pan by greasing and lightly flouring it or spraying it well. This ensures the cake releases easily after baking.
In a large bowl, whisk together the flour, baking powder, and salt. Add the sugar, eggs, extra egg yolk, cream, oil or melted butter, lemon zest, and vanilla.
Mix just until smooth and no dry streaks remain, be careful not to overmix which will result in a dense cake.
Pour the batter into the prepared pan and bake until lightly golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for a little while before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze before serving.
recipe tips
- Pan size:Â Bake the cake in an 8-inch round cake pan or a 7-inch bundt pan as directed. Be sure not to overfill the pan and allow space for the cake to rise properly.
- Zest carefully:Â Zest only the yellow surface of the lemon. The white pith underneath can taste bitter and will affect the flavor of the cake.
- Swap the citrus:Â Replace the lemon zest with orange zest for a softer citrus flavor or try lime for a slightly sharper variation.
- DIY cake or pastry flour: If you don’t have cake or pastry flour, you can make your own by measuring 1 cup all-purpose flour, removing 1 Tablespoon, and replacing it with 1 Tablespoon cornstarch. Sift well before using for the lightest texture.
- Simple lemon glaze: I love this glaze from my simple lemon yogurt cake! Whisk together 1 cup powdered or icing sugar, 1 Tablespoon softened butter, and 2 Tablespoons fresh lemon juice until smooth. Drizzle over the cooled snacking cake.
This one bowl no mixer lemon cake proves that simple really can be spectacular. With its bright citrus flavor, tender crumb, and effortless preparation, it’s the kind of recipe you’ll turn to again and again — whether for a casual afternoon coffee or a last-minute dessert. Just whisk, pour, and bake, then enjoy every sunny, lemony bite.
- 1½ cups cake/pastry flour 180 g
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 5½ ounces cream (whole, whipping or heavy cream) with at least 30% fat content room / temperature 165
- 2½ tablespoons oil or melted butter 30g
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
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Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch / 20 cm round cake pan or a 7 inch / 18 cm bundt pan.
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In a large bowl whisk together the flour, baking powder and salt, add the sugar, eggs, egg yolk, cream, oil, zest and vanilla, whisk until smooth, do not over mix.
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Pour the batter into the prepared pan and bake 25-30 minutes. Let sit in the pan about 15 minutes, then move to a wire rack to cool completely. Dust with powdered sugar or drizzle with a simple glaze before serving. Enjoy!
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Calories: 289kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 98mg | Potassium: 140mg | Fiber: 1g | Sugar: 20g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg | Phosphorus: 119mg
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