Is there anything better than a burst of sunshine on a gray day or the taste of citrus on a warm one? I think not, which is why I’m so excited to share this single-serve lemon cake recipe with you. It’s quick and easy, with a total time of about 30 minutes to make this zesty treat. The cake itself is a thing of beauty—a moist and soft sponge that is absolutely perfect for one.
Sometimes you just need cake — not a whole 9-inch layer cake, but just enough to satisfy your sweet tooth without tempting you for days. It’s a quick dessert win with no leftovers, no guilt, and no fuss.
But I’m not stopping there. Since I’m all about reducing food waste, I’m also showing you how to make a luscious lemon curd using the leftover egg yolk. This is a fantastic way to turn what might have been discarded into a rich and flavorful topping. And if you’re not a fan of lemon curd or want to use the yolk for something else, I’ve got you covered with a simple lemon glaze recipe that’s perfect for drizzling over the warm cake.
In the full recipe cards below, you’ll find the simple steps for creating both this delicious cake and the optional curd or glaze. I’ll walk you through how to cream the butter and sugar, mix in the egg white and other wet ingredients, and combine the dry ingredients for a perfect texture. I even have a tip for what to use if you don’t have an egg.
We’ve got you covered with all the instructions to create this delightful dessert that tastes like a little ray of sunshine.
Lemon Cake
Equipment
- Zester or Box Grater
Ingredients
- 1 tbsp butter softened
- 3 tbsp sugar
- 1 egg white or 1/8 banana
- ½ tsp lemon juice
- ÂĽ tsp lemon zest
- 3 tnsp flour
- pinch baking soda less that 1/8 tsp
- pinch salt less that 1/8 tsp
- 1 tbsp milk
Optional Glaze
- 1 tbsp powdered sugar
- ½ tsp lemon juice
Instructions
- Cream butter and sugar together till smooth
- Add egg white (or banana) and lemon juice and zest, mix well
- Stir dry ingredients together then add to wet and mix well
- Add milk
- Bake in ramekin you mixed in or transfer to a greased & floured ramekin
- Bake at 375 for 15-20 min until a toothpick comes out clean
Glaze
- If using glaze, poke holes in cake top with fork when it comes out of oven and pour glaze on top
- Stir powdered sugar and lemon juice together until smooth with no sugar clumps
Lemon Curd
Equipment
Ingredients
- 1 egg yolk
- 2 tbsp sugar
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 1 tbsp butter cut into small pieces
Instructions
- Whisk egg and sugar until very light yellow in color
- Add lemon zest and juice and whisk together
- Take to a medium-low stove, whisking constantly until thickened and coats the back of a spoon
- Remove from heat, add butter and stir until melted and smooth
- Cover with plastic wrap, ensuring wrap touches top of curd to prevent a skin from forming, chill at least 20 minutes until cool