15-Minute Lemon Cake
What if you could whip up a bright, tangy, and utterly delicious lemon cake in just 15 minutes of active prep time? This 15-Minute Lemon Cake is a game-changer for anyone craving a homemade dessert without the fuss. With its zesty lemon flavor, tender crumb, and effortless preparation, it’s perfect for last-minute gatherings or a sweet afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- Finely zest the lemon, then juice it to get 2 tablespoons of fresh juice.
- In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, milk, vegetable oil, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until the batter is smooth. Avoid overmixing, as this can make the cake dense.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 25–30 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for several minutes before transferring it to a wire rack to cool completely.
- Serve as-is with a dusting of powdered sugar, or drizzle with a simple lemon glaze for extra sweetness.
Notes
For a richer flavor, swap vegetable oil with melted butter. Use almond milk or oat milk for a dairy-free version. For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend. Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can work in a pinch.