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.
- 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 fully combined.
- Sift the flour, baking powder, and salt into the same bowl. Gently fold the dry ingredients into the wet mixture until smooth, taking care not to overmix.
- Pour the batter into the prepared pan, smooth the top, and bake for 28–32 minutes or until a toothpick comes out clean.
- Let the cake cool completely before lifting it out. Dust with powdered sugar if desired, and cut into squares.
- Serve it slightly warm or chilled, optionally with whipped cream or alongside fruit salad.
Notes
Use fresh lemons for the best flavor. Don’t overmix the batter for a light and fluffy cake. Can be served with ice cream or as a light finish to a meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon dessert, one-bowl dessert, easy dessert, citrus dessert