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This easy lemon cake recipe can be whipped up in one bowl and has fresh simple ingredients and zest from fresh lemons, butter, eggs and flour.
Hello everyone! Today my 5 year old kid baker @DashBakesTheGreats is back to show you how to make these insanely easy mini lemon cakes! We recently got a bag of fresh lemons from a friend and this is the perfect recipe to turn to when you all of a sudden find yourself with lots of lemons!
This easy lemon cake recipe uses both fresh lemon juice and zest as well as in the icing. Not only is this a simple one-bowl recipe, but it’s also a fantastic way to bring a burst of natural citrus flavor to your kitchen.
Gather the kiddos, roll up your sleeves, and let’s dive into this zesty baking adventure!
Easy Lemon Cake Recipe – Ingredients
(adapted from All Recipes)
1 1/2 Cups of flour
1 Cup of sugar
1/2 Cup (1 stick) melted butter, cooled
2 eggs
3/4 Cup milk
2 Tsp baking powder
1/4 Tsp Kosher salt
1 TBSP fresh lemon juice
1 TBSP fresh lemon zest
ICING
1 Cup powdered sugar
2-3 tsp fresh lemon juice (until you reach drizzling consistency)
Mini bundt cake pan *you can also bake this in a regular size bundt cake pan (adjust baking times accordingly)
The Easiest Lemon Cake Recipe - Just One Bowl!
Ingredients
Cake
- 1 1/2 Cups of flour
- 1 Cup of sugar
- 1/2 Cup (1 stick) melted butter, cooled
- 2 eggs
- 2 Tsp baking powder
- 1/4 Tsp Kosher salt
- 1 TBSP fresh lemon juice
- 1 TBSP fresh lemon zest
- 3/4 Cup milk (microwave for 20-30 seconds to take the chill out)
Icing
- 1 Cup powdered sugar
- 2-3 Tsp fresh lemon juice (until you reach drizzling consistency)
Instructions
- 1. Preheat oven to 350 degrees.2. Use nonstick baking spray to coat your mini bundt cake pan or regular large bundt pan. 3. In a bowl, whisk flour, baking powder, sugar and salt. Combine butter, eggs, milk lemon juice and zest until you get a nice thick batter. 4. Pour into your mini bundt cke pan and bake for 15-18 minutes until the tops spring back. If using a regular size bundt pan bake for 35-40 minutes. Take the cakes out of the pan when cooled and drizzel icing over. Cake is best stored at room temperature for one day then moved to the refrigerator to preserve shelf life for 2-3 more days, covere and wrapped in plastic.
Video
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Agnes Hsu is a mom of three and has been inspiring parents and kids to get creative with easy activities and family friendly recipes for over 10 years. She shares her love for creative play and kids food to her 2MM+ followers online. Agnes' commitment to playful learning and kindness has not only raised funds for charity but also earned features in prestigious nationwide publications.