This is the best one layer lemon cake because it takes just 5 minutes to prep and comes together in one mixing bowl. The cake has a bright lemon flavor and is a perfect size for two people to share. It's topped with my easy lemon buttercream frosting and extra lemon zest!
This single layer lemon cake recipe uses both fresh lemon juice and lemon zest in the cake batter. The lemon flavor is big, bold, and can be tasted with every bite.
At this point I have made several one layer cakes, including this beloved small one layer vanilla cake and my simple one layer chocolate cake. Having a homemade lemon cake version is perfect and just in time for the spring and summer!
The top of the cake has a small batch version of my lemon buttercream recipe, which is the same frosting that's used on these moist lemon poppy seed cupcakes.
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I love experimenting and creating lemon desserts, and as a fellow home baker I have quite a few that I love. This lemon blackberry layer cake has delicious lemon cake layers along with a blackberry jam in the middle.
But, this one layer lemon cake will satisfy your craving for cake without having to make a whole layered cake. It requires simple pantry ingredients and results in a soft, fluffy, and moist cake!
If desired, you could also make this homemade lemon curd recipe and add it to the top of the cake.
That's why I love simple cake recipes like this because you can add whatever topping you'd like to it.
Ingredients for Single Layer Lemon Cake
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream. This helps to create moist crumbs within the cake.
- Lemons: You'll need 2 small lemons or 1 large lemon for this cake recipe. Be sure to use real lemon juice as you'll also need the zest.
- Flour: I used all-purpose flour.
- Heavy Whipping Cream: I like to use heavy whipping cream in my buttercreams to help make it creamy. You could substitute this ingredient with milk or heavy cream if needed.
See the recipe card for the full ingredients list and the exact amounts.
How to Make The Best One Layer Lemon Cake
Follow along below for the step-by-step process.
Step 1: In a large bowl, whisk together the sugar, vegetable oil, yogurt, milk, lemon juice, lemon zest, egg, and vanilla extract until fully combined.
Step 2: Add the flour, baking powder, and salt and whisk just until everything is combined.
Step 3: Scrape the batter into the prepared cake pan and bake for 17-21 minutes, or until a toothpick inserted into the middle of the cake come out clean.
Step 4: Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.
This cake bakes up to be a thinner layer, not thick, like other recipes you search for online. That's why it's a perfect cake to enjoy on your own or to share with others!
Small Batch Lemon Frosting
Step 5: In the bowl of a stand mixer, beat the butter on high speed until smooth.
Add the powdered sugar, lemon juice, heavy whipping cream, lemon zest, and salt and mix on low speed until combined.
Step 6: Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Step 7: Once the cake has completely cooled, use an offset spatula to spread on the frosting. Top with sprinkles, fresh fruit, or extra lemon zest.
Storing & Freezing
To store, place the leftover cake slices in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
To freeze, wrap the unfrosted cake in plastic wrap two times and place in a freezer safe bag.
You can also freeze individual slices of this cake that's already been frosted by also wrapping in plastic wrap and placing into a freezer bag. Keep frozen for up to 2 months.
Expert Baking Tips
- Cake Pan: Use either an 8-inch or 6-inch cake pan. Line the pan with parchment paper and non-stick cooking spray. If using a 6-inch pan, the bake time will be a little longer.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Fresh Lemons: Please use fresh lemons and avoid the store-bought bottled lemon juice. The flavor just isn't the same and you need both the juice and zest anyways.
Recipe FAQs
You can get 8 small cake slices from this recipe. It's ideal for 2-4 people.
If you don't want to pair it with lemon buttercream, I'd recommend making a simple vanilla frosting, or topping it with a fruity frosting like fresh strawberry buttercream or homemade raspberry buttercream frosting.
Definitely! If you want a thicker cake layer, double the recipe. The bake time will be longer and I'd recommend baking it in an 8 or 9-inch cake pan.
📖 Recipe
Best One Layer Lemon Cake
Equipment
- 8 or 6-Inch Cake Pan
- Mixing Bowl
- Electric Stand Mixer
Ingredients:
Small Lemon Cake
- ½ cup sugar
- ¼ cup vegetable oil
- ¼ cup yogurt (plain or vanilla), room temperature
- ¼ cup milk, room temperature
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Small Batch Lemon Frosting
- ½ cup unsalted butter, room temperature
- 1 ½ cups plus 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
- 1 ½ teaspoons lemon zest
- ⅛ teaspoon salt
Instructions:
- Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 6-inch) with parchment paper then nonstick spray. Set aside.
Small Lemon Cake
- In a large mixing bowl, whisk together the sugar, vegetable oil, yogurt, milk, lemon juice, lemon zest, egg, and vanilla extract until fully combined.
- Add the flour, baking powder, and salt and whisk just until everything is combined.
- Scrape the batter into the prepared cake pan and bake for 17-21 minutes, or until a toothpick inserted into the middle of the cake come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.*If baking in a 6-inch cake pan, bake for at least 22-28 minutes.
Small Batch Lemon Frosting
- In the bowl of an electric stand mixer using the paddle attachment, cream the butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar, lemon juice, heavy whipping cream, lemon zest, and salt and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Decorate
- Once the cake has completely cooled, use an offset spatula to spread on the frosting. Top with sprinkles, fresh fruit, or extra lemon zest.
- Keep any leftover cake slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Cake Pan: Use either an 8-inch or 6-inch cake pan. Line the pan with parchment paper and non-stick cooking spray. If using a 6-inch pan, the bake time will be a little longer.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Fresh Lemons: Please use fresh lemons and avoid the store-bought bottled lemon juice. The flavor just isn't the same and you need both the juice and zest anyways.
For such a simple cake recipe, the lemon flavor is bold and bright! Love the lemon frosting on top too.