Ingredients
Scale
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened. Add the oil, milk, lemon zest, lemon juice, and vanilla extract. Stir until everything is fully combined.
- Sift the flour, baking powder, and salt directly into the same bowl. Gently fold the dry ingredients into the wet mixture using a spatula or spoon until the batter is smooth; do not overmix.
- Pour the batter into the prepared pan. Smooth the top and bake for 28–32 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before lifting it out. Dust with powdered sugar if desired, and cut into squares or rectangles.
- Serve slightly warm or chilled, optionally with toppings like fresh berries or whipped cream.
Notes
Use fresh lemons for the best flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon dessert, one-bowl dessert, easy dessert, summer treat