Irresistible 1-Bowl Lemon Loaf Cake
This delicious lemon loaf cake is incredibly easy to make in just one bowl, yielding a moist, flavorful cake with a bright lemon glaze. Perfect for a quick dessert or snack.
Equipment
- oven
- loaf pan
- parchment paper
- large mixing bowl
- whisk
- spatula
- wooden skewer or toothpick
- wire rack
- small bowl
Ingredients
Cake
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup (120ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
Glaze
- 1 ½ cups (180g) powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by lightly greasing and flouring it, or lining it with parchment paper.
- In a large bowl, whisk together the sugar, eggs, milk, vegetable oil, 2 tablespoons lemon juice, and lemon zest until smooth.
- Add the flour, baking powder, baking soda, and salt to the same bowl.
- Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a wooden skewer comes out clean.
- Cool the loaf in the pan on a wire rack for 10-15 minutes, then transfer it directly to the wire rack to cool completely.
Glaze and Serve
- Once the loaf is completely cool, whisk together the powdered sugar and 3-4 tablespoons fresh lemon juice in a small bowl until smooth.
- Drizzle the lemon glaze generously over the cooled loaf and let it set for 10-15 minutes before slicing and serving.
Notes
Ensure the loaf is completely cool before glazing to prevent the glaze from melting. For an extra lemon kick, you can add more lemon zest to the batter.