Paul Hollywood’s Favorite One-Bowl Lemon Dessert Recipe

Introduction

There’s a quiet kind of joy in baking a lemon cake that evokes warm memories and gentle rituals. Paul Hollywood’s favorite one-bowl lemon dessert is a simple, deeply satisfying cake with a bright citrus flavor and a delicate glaze that feels like sunshine on a plate.

Ingredients

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper for easy release.
2. Step 2: In a large mixing bowl, cream the softened butter with the granulated sugar until pale and fluffy using a wooden spoon, whisk, or electric mixer.
3. Step 3: Add the eggs one at a time, whisking well after each addition until the batter looks glossy and smooth.
4. Step 4: Stir in the lemon zest and freshly squeezed lemon juice to fill your kitchen with a fresh, citrus aroma.
5. Step 5: Sprinkle in the flour, baking powder, and salt, then pour in the milk, alternating with the dry ingredients, and gently mix until just combined. Avoid over-stirring.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes until the top is golden and a toothpick inserted into the center comes out clean.
7. Step 7: While the cake bakes, prepare the glaze by mixing powdered sugar with lemon juice until smooth and pourable.
8. Step 8: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. While warm, drizzle the glaze over the cake to create a shiny, citrusy finish.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and prevent curdling.
• Glaze the cake while it’s still warm for better absorption and a beautiful shine.
• For a stronger lemon flavor, double the lemon zest.
• Add chopped pistachios or poppy seeds to the batter for a delightful crunch.
• To make it dairy-free, substitute with dairy-free butter and plant-based milk such as oat or almond milk.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for 5–6 days, which is ideal in warmer climates. To freeze, wrap individual slices or the whole unglazed cake in plastic wrap and freeze for up to 3 months. Reheat slices gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dairy-free?

Yes. Use dairy-free butter and a plant-based milk like oat or almond milk. The cake may have a slightly different texture but will remain moist and delicious.

What kind of lemons are best?

Use fresh, unwaxed lemons for the best flavor. Meyer lemons are a great choice if available, as they offer a slightly floral and less acidic taste.

How do I know when the cake is done?

The edges will gently pull away from the pan, the top will be lightly golden, and a toothpick inserted into the center should come out clean.

Paul Hollywood’s Favorite One-Bowl Lemon Dessert Recipe

---

★★★★★

4.7 from 98 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Paul Hollywood’s Favorite One-Bowl Lemon Dessert is a classic British lemon cake characterized by its moist, tender crumb, balanced lemon flavor, and simple preparation using just one bowl. This humble yet elegant dessert offers a bright citrus zing without overwhelming sweetness, topped with a light lemon glaze that adds a beautiful sheen and subtle burst of fresh lemon flavor. Perfect for everyday treats, tea parties, or special occasions, it evokes warm memories and the joy of sharing homemade baked goods.

---

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

---

Instructions

1. Preheat the Oven and Prepare the Pan: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper to ensure easy removal and a smooth golden crust.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. This step is essential to create a tender crumb and good rise in the cake. Use a wooden spoon, whisk, or electric hand mixer.
3. Add the Eggs One at a Time: Crack in the eggs one by one, whisking well after each addition to bind the batter and maintain smoothness. The batter should turn glossy and creamy in texture.
4. Mix in the Lemon Juice and Zest: Incorporate the fresh lemon zest and lemon juice into the batter. This step fills your kitchen with a fresh citrus aroma and imbues the cake with bright, balanced lemon flavor.
5. Fold in the Dry Ingredients and Milk: Sprinkle in the flour, baking powder, and salt directly into the same bowl. Pour in the milk gradually while gently folding the mixture to combine everything evenly without overmixing. The batter should be smooth and pale yellow.
6. Pour and Bake: Transfer the batter into the prepared cake pan, smoothing the surface with a spatula. Bake for 30 to 35 minutes or until the cake top is golden and a toothpick inserted in the center comes out clean.
7. Make the Glaze: While the cake bakes, mix powdered sugar and lemon juice until smooth and pourable. The glaze should be thick enough to cling but easy to drizzle.
8. Glaze and Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then place it on a wire rack and drizzle the glaze over the warm cake so it soaks in slightly and creates a shiny finish.

Notes

• This cake stores beautifully and actually improves the next day as the lemon glaze seeps into the crumb.
• It’s perfect for tea parties, lunchbox treats, or homemade gifts.
• Use room temperature ingredients to ensure the batter mixes smoothly and prevents curdling.
• Glaze the cake while it is still warm for the best absorption and finish.
• For extra lemon flavor, double the lemon zest.
• Add texture by mixing in chopped pistachios or poppy seeds before baking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: lemon cake, one-bowl dessert, Paul Hollywood recipe, British baking, lemon glaze, simple lemon cake, homemade cake, lemon dessert