Paul Hollywood’s Favorite One-Bowl Lemon Dessert Recipe

Introduction

This one-bowl lemon dessert from Paul Hollywood is a simple yet delightful cake bursting with fresh citrus flavor. Its tender crumb and tangy glaze make it perfect for a light afternoon treat or a refreshing dessert after dinner.

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
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper to ensure the cake releases easily.
2. Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy. Use a wooden spoon, whisk, or electric mixer.
3. Step 3: Add the eggs one at a time, whisking well after each addition to create a smooth, glossy batter.
4. Step 4: Stir in the lemon zest and freshly squeezed lemon juice. This will give the batter a fragrant, fresh citrus aroma.
5. Step 5: Gradually add the flour, baking powder, and salt to the bowl, alternating with the milk. Gently mix until just combined and no flour streaks remain. Do not over-stir.
6. Step 6: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 30–35 minutes until golden and a toothpick inserted in the center comes out clean.
7. Step 7: While the cake bakes, prepare the glaze by mixing the powdered sugar with lemon juice until smooth and pourable, thick enough to drizzle but not runny.
8. Step 8: Allow the cake to cool in the pan for 10 minutes. Remove it to a wire rack and, while still warm, drizzle the lemon glaze over the top. The glaze will soak in slightly, creating a shiny finish.

Tips & Variations

• For extra zing, add a teaspoon of lemon extract to the batter along with the zest and juice.
• Swap whole milk for buttermilk to add tenderness and a subtle tang.
• Use a silicone spatula to gently fold ingredients without deflating the batter.
• Decorate the finished cake with thin lemon slices or fresh mint for a pretty presentation.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to 5 days but allow it to come to room temperature before serving. Reheat slices gently in a microwave for 10–15 seconds to revive the softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for vibrant flavor, but bottled juice can work in a pinch. Choose a high-quality product and consider adding a bit more zest to boost freshness.

Is this cake suitable for gluten-free diets?

This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, try a 1-to-1 gluten-free flour blend, but note the texture may vary slightly.

Paul Hollywood’s Favorite One-Bowl Lemon Dessert Recipe

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★★★★★

4.6 from 67 reviews

Paul Hollywood’s Favorite One-Bowl Lemon Dessert is a delightful, zesty cake made in a single bowl, featuring a tender crumb and a fresh lemon glaze. Perfectly balanced with lemon zest and juice, this cake offers a moist texture and a bright citrus flavor, ideal for a refreshing treat or dessert after any meal.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

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 the cake releases easily and has a smooth, golden crust.
2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is pale and fluffy. This creates a tender crumb and helps the cake rise beautifully. Use a wooden spoon, whisk, or electric mixer as preferred.
3. Add the Eggs One at a Time: Crack in the eggs individually, whisking after each addition to maintain a smooth, glossy batter that binds well.
4. Mix in the Lemon Juice and Zest: Add the fresh lemon zest and juice to the batter. This instantly imparts a vibrant citrus aroma and flavor reminiscent of a summer garden.
5. Fold in the Dry Ingredients and Milk: Sprinkle in the all-purpose flour, baking powder, and salt. Pour in the milk in alternating additions with the dry ingredients, mixing gently until no flour streaks remain. Avoid over-stirring to keep the batter smooth and pale yellow.
6. Pour and Bake: Transfer the batter to the prepared cake pan and smooth the top with a spatula. Bake for 30–35 minutes until the top turns golden and a toothpick inserted in the center comes out clean.
7. Make the Glaze: While the cake bakes, combine the powdered sugar and lemon juice in a small bowl, stirring to a smooth, pourable consistency that is thick enough to cling but thin enough to drizzle.
8. Glaze and Cool: After baking, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. While the cake is still warm, drizzle the lemon glaze over the top so it soaks in slightly and gives a glossy finish.

Notes

• Be careful not to overmix the batter to avoid a dense cake.
• Use fresh lemons for the best flavor impact.
• The cake can be served warm or at room temperature.
• Store leftovers in an airtight container for up to 3 days.
• For a tangier glaze, adjust the lemon juice quantity to taste.

Keywords: lemon cake, one-bowl cake, lemon glaze, Paul Hollywood dessert, easy lemon cake, citrus dessert, baking recipe, simple cake