You are going to LOVE how easy this one bowl Lemon Cake is to make!
This cake is a regular in our house as it really is so simple to put together and the boys can practically do it by themselves – with close supervision of course! The key to a stress free (well as much as it can be!) bake with the boys is to make sure everything is ready to go before letting them loose, as once there is eggs to crack and ingredients to mix together they are off and it’s very hard trying to hold them back.
I have to be a little sneaky when I’m getting everything ready as they will otherwise they both will grab their chairs and start pushing them over to the kitchen bench. I quietly melted the butter while they were watching Play School and by the time the show had finished the butter had cooled and we were ready to start ‘making’.
I have to be a little sneaky when I’m getting everything ready as they will otherwise they both will grab their chairs and start pushing them over to the kitchen bench. I quietly melted the butter while they were watching Play School and by the time the show had finished the butter had cooled and we were ready to start ‘making’.
Tips for Making this easy one bowl Lemon Cake:
- You can use a ring or bundt tin for this recipe. Please note, if you use a larger/smaller tin than 24cm, the baking time will vary.
- Please make sure you grease your cake tin well, especially if you are using a bundt tin.
- If you don’t have any sour cream, you can use plain/vanilla greek yoghurt instead.
- This cake is freezer friendly when it’s either iced or un-iced.
You can find more easy Lemon Recipe is this post or you might like to also check out these Lemon Blondies or this Lemon Butter Cake recipe.
Easy One Bowl Lemon and Coconut Cake
Equipment
- 24 cm bundt or ring cake tin
Ingredients
- 220 grams butter melted
- 1 & ¼ cups caster sugar 275 grams
- 2 eggs
- 1 cup sour cream 200 grams
- ¼ cup lemon juice
- 1 tablespoon grated lemon rind
- ⅓ cup desiccated coconut 35 grams
- 2 cups self raising flour 300 grams
Lemon Icing
- 1 & ½ cups icing sugar mixture
- 1 tsp butter - softened
- 1 tbsp boiling water
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 180 degrees and lightly grease a 24cm round ring tin.
- Place the melted butter, lemon juice and rind, sugar, eggs and sour cream into the bowl of an electric mixer and beat for 1 - 2 minutes on a low speed until the ingredients have combined.
- Gradually add the flour while the beater is on a low speed before increasing to a medium speed and mixing for approximately 3 minutes until the the mixture is lovely and smooth.
- Add the coconut and beat for a further 30 seconds to combine.
- Spoon the cake mixture into your prepared cake tin and place in the oven to bake for 25 -30minutes or until cooked through when tested. Please note the cooking time will vary depending on the size of your cake tin.
- Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely.
Thermomix instructions
- Preheat your oven to 180 degrees and lightly grease a 24cm round ring tin.
- Place the butter (which has been cut into cubes) into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
- Add the remaining cake ingredients and mix for 12 seconds, speed 5,
- Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds, speed 4 to combine.
- Spoon the cake mixture into your prepared cake tin and place in the oven to bake for 25 -30minutes or until cooked through when tested. Please note the cooking time will vary depending on the size of your cake tin.
- Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely.
Lemon Icing
- Place all of the ingredients for the icing together in a small bowl and mix to combine. If you find your mixture is too runny, add an extra tablespoon of icing sugar, alternatively, if you mixture is too thick, add an extra teaspoon of water.
Notes
Nutrition
Enjoy!
Kay
Love to make the lemon cakes
Please tell me if I can use gluten free flour I really hope so
Lauren Matheson
Hi Kay, yes you can use gluten free flour for this recipe. The consistency may be slightly different though
Jean
This looks yummy! I’d love to make it as mini loaves or muffins for school lunchboxes. Do you think it would work?
Jennifer
Your boys are beyond adorable and loving this recipe!
Lauren
Thanks so much Jennifer!
Kaz @ Melting Moments
Pinned an ready to make this week. I can finally use the bunt cake tin I needed to buy a few years back 🙂 Cute little chefs helping you.
Amy @ Thoroughly Nourished Life
I have so many great baking memories with both of my parents! My sister and I still make some of the same treats to this day 🙂
I love this easy lemon cake too – there is nothing like a citrus treat to break up a grey winter PJ day!
Tania @My Kitchen Stories
Great cake easy and love that the kids can help.
Lauren
Thanks Tania, they also love to help me out 🙂
Emma @ Life, kids and a glass of red
Sounds delicious! I reckon I could get this whipped up quick enough even with a cranky toddler hanging off my leg – will give it a whirl! Thanks for sharing 🙂 #MummyMondays
Lauren
Haha, you sure could – good luck!
Lucy @ Bake Play Smile
Lemon cake is the BEST and this only uses one bowl!!!! Love, love, love it!!!
Sammie @ The Annoyed Thyroid
I love a melt and mix cake especially with some added lemon!
Lauren
They are the best!
Cindy@ Your Kids OT
Love lemon recipes. I love that this recipe uses melted butter instead of softened butter. In winter it takes ages for butter to “soften”.
Lauren
isn’t it frustrating? I love all things lemon too 🙂