Name: One-Bowl Lemon Cream Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 2 large eggs; 1/2 cup melted unsalted butter; 2 tbsp lemon zest; 3 tbsp fresh lemon juice; 1 tsp vanilla extract; 8 oz cream cheese, softened; 4 tbsp unsalted butter, softened; 2 cups powdered sugar; 1 tbsp lemon zest; 2 tbsp fresh lemon juice

This one-bowl lemon cream cake is the quickest way I know to get a bright, creamy dessert on the table. The cake has a pillowy crumb with a sharp citrus kick, and the lemon cream frosting feels like a special occasion finish with no special effort.

You can mix the batter in the time it takes to preheat the oven. While the cake bakes and cools, you whip up a tangy cream cheese frosting that spreads like a dream.

What Makes This Lemon Cream Cake So Good

The cake stays moist for days because of the buttermilk and melted butter. No creaming, no sifting, and no mixer required for the batter itself. Just a bowl, a whisk, and a wooden spoon.

The frosting is a straight lemon cream cheese combination that cuts through the sweetness with real citrus zing. It sets up firmly enough to slice cleanly but still tastes soft and velvety on the fork.

Ingredients

2 cups all-purpose flour: spooned and leveled, not scooped
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk: or 1 cup milk plus 1 tbsp lemon juice, left to sit 5 minutes
2 large eggs
1/2 cup melted unsalted butter: cooled slightly
2 tbsp lemon zest: from about 2 large lemons
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the lemon cream frosting

8 oz cream cheese, softened: use full-fat so the frosting holds its shape
4 tbsp unsalted butter, softened
2 cups powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice

Variations / Substitutions

Orange cream variation: replace half the lemon zest and juice with orange zest and juice for a softer citrus note.
Dairy-free: swap the butter for a vegan block, the cream cheese for a dairy-free version, and the buttermilk for 1 cup plant milk mixed with 1 tbsp lemon juice.
Extra lemon intensity: spread a thin layer of store-bought or homemade lemon curd over the cooled cake before frosting.
Lighter frosting: fold 1/2 cup softly whipped cream into the finished frosting for a fluffier texture.

If a chocolate craving hits, the One-Bowl Chocolate Cake is just as fast.

How to Make One-Bowl Lemon Cream Cake

Step 1: Mix the Batter

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a large bowl, whisk together the 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly blended.

Make a well in the center and pour in the 1 cup buttermilk, 2 eggs, 1/2 cup melted butter, 2 tbsp lemon zest, 3 tbsp lemon juice, and 1 tsp vanilla. Stir with a wooden spoon just until no dry flour remains, about 30 seconds. The batter will be thick and a few small lumps are fine here. Overmixing can make the cake tough, so stop as soon as it comes together.

Step 2: Bake the Cake

Scrape the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, until the top springs back when pressed lightly and a toothpick inserted in the center comes out clean.

The edges will pull away from the pan and the surface will be a pale golden color. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely before frosting. Any warmth left in the cake will melt the cream cheese frosting, so patience pays off here.

Step 3: Whip the Lemon Cream

While the cake cools, make the frosting. Place the 8 oz softened cream cheese and 4 tbsp softened butter in a medium bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Add the 2 cups powdered sugar, 1 tbsp lemon zest, and 2 tbsp lemon juice. Beat on low until the sugar is mixed in, then increase to medium-high and whip until light and fluffy, scraping down the bowl once or twice, another 2 to 3 minutes. Taste and add a tiny extra squeeze of lemon juice if you want a sharper tang.

Step 4: Frost and Slice the Cake

When the cake is completely cool, set it on a serving board or leave it on the rack. Scrape the lemon cream frosting onto the cake and spread it evenly with an offset spatula or the back of a spoon. Swirl the top gently for a rustic look.

Slice into 12 squares and serve right away. A light sprinkle of fresh lemon zest just before serving adds a bright pop of color.

Tips for a Perfect Lemon Cream Cake

Use room temperature eggs and buttermilk. Cold ingredients can cause the batter to separate and the cake may not rise as well.
Measure the flour by spooning it into the cup and leveling it off. Too much flour makes the cake dry and dense.
Cool the cake completely before frosting. Even a hint of warmth will cause the cream cheese frosting to slide or weep.
For the smoothest frosting, make sure the cream cheese and butter are truly soft but not melted. If they are cold, the frosting will be lumpy.
If you want a taller cake, double all the ingredients and bake in two 8-inch round pans. The quick-reference table below adjusts the bake times.

Bake times by pan:

Pan	Size	Bake Time
9×13 inch	rectangle	25–30 mins
Two 8-inch rounds	8-inch	20–25 mins
12-cup muffin tin	standard	18–22 mins

Storing Leftover Cake

Refrigerate: Keep the frosted cake covered in the fridge for up to 4 days. Take it out 20 minutes before serving to let the frosting soften.
Freeze: Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw overnight in the fridge, then frost fresh.

Frequently Asked Questions

Can I use bottled lemon juice?

Yes, bottled juice works in the cake and frosting, but fresh zest is the real flavor driver. Without zest, the lemon taste will be much milder.

Why did my cake sink in the middle?

Most often, the cake was underbaked. Check with a toothpick in the center before pulling it out of the oven; it should have just a few moist crumbs clinging to it. Also avoid opening the oven door during the first 20 minutes.

Can I make the frosting ahead of time?

You can make it up to 1 day ahead and store it in the fridge. Let it come to room temperature and give it a quick whip before spreading so it is easy to work with.

My frosting is too runny, what went wrong?

If the frosting thins out, pop the bowl in the fridge for 10 minutes to firm up, then whip again. Add the lemon juice a little at a time instead of dumping it in all at once, and taste as you go.