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–+ servings
Lemon cake on a white cake stand and a slice with a fork on a small white plate.
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5 from 4 votes

Easy One Bowl Lemon Cake

Easy one bowl no mixer lemon cake made with simple ingredients — moist, tender, and full of fresh lemon flavor. Perfect for an effortless homemade dessert.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Brunch, Dessert, Snack
Cuisine: American/Italian
Servings: 8 servings
Calories: 289kcal
Author: Rosemary Molloy

Ingredients

  • 1½ cups cake/pastry flour
  • 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
  • 2½ tablespoons oil or melted butter
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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!

Notes

Storage: Store covered at room temperature for up to 3 days. Refrigerate for longer storage and bring to room temperature before serving.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition

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