Best One Layer Lemon Cake

5 from 2 votes

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!

Prep Time5

Cook Time20

Cool Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 375kcal

Author: Karissa Parrish

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

US Customary - Metric

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.

Storage: Place leftover cake slices in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

Freezing: 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.

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