Easy One-Bowl Fresh Lemon Dessert — Bright, Zesty, and Effortless
Bright, simple, and buttery-soft—this single-bowl lemon square is a no-fuss treat that delivers a sunny citrus punch with minimal cleanup. Whisk a few pantry staples, fold in fresh lemon zest and juice, bake until just golden, and you’ve got a tender, crowd-pleasing dessert ready in under an hour.
- Yield: 9 squares 1x
- Diet: Vegetarian
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ½ cup neutral vegetable oil
- ½ cup whole milk
- Zest from two lemons
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- Powdered sugar, for dusting (optional)
Instructions
1. Heat the oven & prep the pan
Set the oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment, leaving a little overhang so you can lift the baked dessert out easily.
2. Mix the wet ingredients
In a large bowl, beat the eggs with the sugar until the mixture lightens a bit. Add the oil, milk, lemon zest, lemon juice, and vanilla. Stir until everything is evenly combined.
3. Incorporate the dry ingredients
Sift the flour, baking powder, and salt over the wet mix. Fold gently with a spatula until the batter looks smooth — don’t overwork it; a few tiny lumps are fine.
4. Bake
Transfer the batter to the prepared pan and smooth the top. Bake 28–32 minutes, or until the surface turns faintly golden and a toothpick comes out clean or with just a few moist crumbs.
5. Cool & finish
Let the lemon squares cool completely in the pan. Use the parchment overhang to lift them out, dust with powdered sugar if you like, and cut into portions.
6. Serve
Enjoy slightly warm or chilled. Try with whipped cream, ice cream, or a mug of tea.
Notes
Fresh lemon juice and zest make the flavor pop—bottled lemon juice won’t be as bright.
Don’t overmix the batter; that keeps the texture soft and tender.
Parchment overhang = easy removal. Trust me.
Check for doneness at the lower end of the time range—ovens vary.
Store covered at room temperature for up to a day, refrigerate for several days, or freeze individual squares for longer storage.
