4 Ingredient Lemon Cake is the ultimate fuss-free dessert that combines simplicity with irresistible flavor. Made with pantry staples and bursting with bright citrus notes, this cake is soft, moist, and refreshingly light. Whether you’re a beginner baker or just looking for a quick treat, this recipe delivers beautiful results with minimal effort. With just self-rising flour, sugar, lemonade, and olive oil, you can whip up a deliciously golden cake that feels gourmet without the work. It’s perfect for any occasion, from casual afternoon snacks to elegant brunches.
Why You’ll Love This 4 Ingredient Lemon Cake
This cake is a game-changer for busy bakers and lemon lovers alike. With only four ingredients, it keeps things wonderfully simple while producing a cake that’s anything but ordinary. The lemonade lends a zesty brightness that complements the smooth richness of the olive oil, and self-rising flour ensures a light, fluffy texture. Plus, it’s versatile enough to dress up with frosting or enjoy simply dusted with powdered sugar.
Ingredients
- 1 3/4 cups (240g) self-rising flour (see notes below)
- 3/4 cup (151g) granulated white sugar
- 1 cup (237ml) lemonade (non-carbonated, not low-sugar)
- 1/4 cup (59ml) olive oil
Optional Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese (brick style), softened
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
Step-by-Step: How to Make 4 Ingredient Lemon Cake
- Preheat your oven to 350°F (177°C). Lightly grease a 7-inch round cake pan with non-stick spray and line the bottom with parchment paper.
- In a large mixing bowl, combine the self-rising flour and sugar. Whisk together, then quickly sift through by rapidly whisking to remove any lumps.
- Add the lemonade and olive oil to the dry ingredients. Whisk until the batter is smooth and no clumps remain.
- Transfer the batter to the prepared pan, smoothing the surface with an offset spatula.
- Bake for 40-50 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before removing. Optionally, top with powdered sugar or cream cheese frosting before serving.
Helpful Tips
- Use self-rising flour with a regular protein content (3g per 1/4 cup) for best results.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Let the cake cool completely before adding frosting to prevent melting.
- For a perfectly smooth top, use an offset spatula to level the batter before baking.
Substitutions And Variations
- Flour Substitute: Make your own self-rising flour by combining 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Measure out 1 3/4 cups for the recipe.
- Oil Options: Yes, neutral oils like vegetable or canola oil work well and won’t alter the flavor too much.
- Flavor Twist: Add 1 tsp lemon zest for an extra citrus punch.
- Frosting Alternative: Use a lemon glaze instead of cream cheese frosting for a lighter finish.
Storage Instructions
Store leftover cake in an airtight container:
- At room temperature: Up to 2 days.
- In the refrigerator: Up to 5 days.
- In the freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Nutritional Information
- Serving Size: 1 slice
- Calories: 153 kcal
- Carbohydrates: 27g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 205mg
- Sugar: 14g
- Net Carbs: 27g
Note: Nutrition facts are estimates and do not include optional frosting. Always consult a professional for dietary advice.
Serving Suggestions
- Serve with a dollop of whipped cream and fresh berries for a summery dessert.
- Pair with a cup of tea or lemonade for an afternoon treat.
- Add a scoop of vanilla ice cream for an indulgent twist.
- Slice into layers and fill with frosting for a celebration cake.
Frequently Asked Questions About 4 Ingredient Lemon Cake
Can I use carbonated lemonade? No, carbonated lemonade can interfere with the texture of the cake. Use a still, sweetened lemonade for best results.
Can I make this cake gluten-free? You can try using a gluten-free self-rising flour blend, though results may vary. Be sure it has a similar protein content.
Is it okay to use another oil instead of olive oil? Yes, neutral oils like vegetable or canola oil work well and won’t alter the flavor too much.
Can I double the recipe? Just use a larger baking pan and keep an eye on the baking time.
Does this cake need to be refrigerated? Not necessarily, but refrigeration extends its shelf life and helps maintain freshness, especially with frosting.
Conclusion
Thank you so much for joining me in making this wonderfully easy 4 Ingredient Lemon Cake. It’s a recipe I love for its simplicity, bright flavor, and soft texture—a true treat with minimal effort. I hope this cake brings a little sunshine to your day. Happy baking, and thanks for being part of our food-loving community!
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4 Ingredient Lemon Cake
- Total Time: 55 minutes
- Yield: 8 slices
Description
A zesty and moist lemon cake made with just 4 pantry ingredients—perfect for beginner bakers or quick dessert needs!
Ingredients
• 1 3/4 cups self-rising flour
• 3/4 cup granulated sugar
• 1 cup lemonade (non-carbonated)
• 1/4 cup olive oil
Optional Frosting:
• 1/2 cup unsalted butter
• 8 oz cream cheese
• 1 tsp vanilla extract
• 3–4 cups powdered sugar
Instructions
Preheat oven to 350°F (177°C). Grease and line a 7-inch round cake pan.
In a bowl, whisk together flour and sugar.
Add lemonade and oil; whisk until smooth and lump-free.
Pour batter into the pan and smooth the surface.
Bake for 40–50 minutes or until a toothpick comes out clean.
Cool completely. Top with powdered sugar or frosting if desired.
Notes
Use self-rising flour with 3g protein per 1/4 cup. Avoid carbonated or low-sugar lemonade. Optionally frost with cream cheese frosting or lemon glaze.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 153 kcal
- Sugar: 14g
- Carbohydrates: 27g
- Protein: 2g