Paul Hollywood’s Favorite One-Bowl Lemon Dessert

why make this recipe

This lemon cake is quick and light. You mix everything in one bowl. It uses simple ingredients you likely have at home. The cake tastes fresh and bright. It works for tea time, a small party, or a quick treat. If you like other lemon treats, try this simple lemon desserts for more ideas.

introduction

This is Paul Hollywood’s favorite one-bowl lemon dessert. It is easy to make and uses one bowl. The cake has a soft crumb and strong lemon flavor. The glaze adds a sweet, tangy shine. It fits on a small plate and keeps well for a few days.

how to make Paul Hollywood’s Favorite One-Bowl Lemon Dessert

Ingredients : 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

Directions :

1. Preheat the Oven and Prepare the PanStart by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper. This helps the cake release easily and keeps the crust golden and smooth.
2. Cream the Butter and SugarIn your large mixing bowl, cream the softened butter with the sugar until the mixture is pale and fluffy. This step builds the foundation of a tender crumb and a lovely rise. You can use a wooden spoon, a whisk, or an electric hand mixer—whatever feels easiest.
3. Add the Eggs One at a TimeCrack in the eggs, one at a time, whisking after each addition. This helps bind the batter and ensures it remains smooth. Your batter should start to look glossy and creamy.
4. Mix in the Lemon Juice and ZestNow it’s time for the magic ingredient—lemon. Add the zest and juice. It’s amazing how instantly the batter becomes fragrant. This is the moment your kitchen starts smelling like a summer garden.
5. Fold in the Dry Ingredients and MilkIn the same bowl, sprinkle in the flour, baking powder, and salt. Pour in the milk, alternating with the dry ingredients as you gently mix. Don’t over-stir—just combine until you no longer see streaks of flour. The batter should be smooth, pale yellow, and full of promise.
6. Pour and BakeScoop the batter into your prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Make the GlazeWhile the cake is baking, mix the powdered sugar and lemon juice to form a smooth, pourable glaze. It should be thick enough to cling, but thin enough to drizzle.
8. Glaze and CoolLet the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. While it’s still warm, drizzle the glaze across the top. It will soak slightly into the cake and leave a glistening finish.

 

If you want a richer lemon topping, see a similar easy lemon cream pie for more ideas.

how to serve Paul Hollywood’s Favorite One-Bowl Lemon Dessert

Serve the cake warm or at room temperature. Cut into wedges. You can add a dusting of powdered sugar. A spoon of whipped cream or a small scoop of vanilla ice cream pairs well. For a dessert platter, add fresh berries on the side. For ideas on lemon desserts that pair well, try these lemon cheesecake ideas.

how to store Paul Hollywood’s Favorite One-Bowl Lemon Dessert

Let the cake cool fully. Cover it with plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. Bring to room temperature before serving for best texture.

tips to make Paul Hollywood’s Favorite One-Bowl Lemon Dessert

• Use room temperature butter and eggs. They mix easier and give a smooth batter.
• Do not over-mix once you add the flour. Mix just until combined.
• Fresh lemon juice and zest give the best flavor.
• Check the cake at 30 minutes. Ovens vary.
• For other fruit and cake ideas, you can look at a simple apple crumble cheesecake recipe for inspiration.

variation (if any)

• Add a little poppy seed for texture.
• Fold in 1/2 cup of blueberries for a lemon-blueberry cake.
• Replace half the milk with yogurt for a denser crumb.
• Make a stronger glaze by adding more lemon juice or less powdered sugar.

FAQs

Q: Can I use margarine instead of butter?

A: Yes, but butter gives better flavor. Use the same amount.

Q: Can I make this gluten-free?

A: Yes. Use a 1:1 gluten-free flour mix that replaces all-purpose flour.

Q: Can I freeze the cake?

A: Yes. Wrap it well in plastic and foil. Freeze up to 2 months. Thaw in the fridge overnight.

Q: Can I use less sugar?

A: You can reduce sugar a little, but it may change the texture and balance with the lemon.