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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.

Ingredients

Scale

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

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