One-Bowl Lemon Cake Hollywood (Print View)
Moist, citrusy lemon cake with a tangy glaze in just one bowl. Bright flavor and easy cleanup for any occasion.
# What You'll Need:
→ Cake Batter
01 -
200 g granulated sugar
02 -
115 g unsalted butter, softened
03 -
2 large eggs
04 -
1 tablespoon freshly grated lemon zest
05 -
60 ml freshly squeezed lemon juice
06 -
190 g all-purpose flour
07 -
1 teaspoon baking powder
08 -
0.5 teaspoon salt
09 -
120 ml whole milk
→ Glaze
10 -
120 g powdered sugar
11 -
2 tablespoons freshly squeezed lemon juice
# Directions:
01 -
Set oven to 175°C. Grease a 23 cm round cake pan.
02 -
In a large mixing bowl, beat the granulated sugar and softened butter until light and fluffy.
03 -
Add the eggs one at a time, mixing thoroughly after each addition.
04 -
Stir in lemon zest and freshly squeezed lemon juice until well integrated.
05 -
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
06 -
Gradually mix the dry ingredients into the wet mixture, alternating with additions of milk. Mix until the batter is smooth.
07 -
Pour the batter into the prepared pan and smooth the surface with a spatula.
08 -
Bake for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
09 -
While baking, combine powdered sugar and 2 tablespoons lemon juice in a bowl and stir until completely smooth.
10 -
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack. Drizzle lemon glaze over the warm cake and let it set before serving.
# Notes:
01 -
For enhanced lemon flavor, use only freshly squeezed lemon juice and zest. Do not overmix the batter to ensure a tender crumb.