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Easy Lemon Dessert One-Bowl Cake Recipe

Paul Hollywood’s Favorite One-Bowl Lemon Dessert

A bright, tender, one-bowl lemon cake inspired by Paul Hollywood—simple to make, bursting with citrus, and finished with a glossy lemon glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Tea Cake
Cuisine: British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup whole milk
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
  2. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, whisking well after each addition until the batter is smooth and glossy.
  4. Mix in lemon zest and lemon juice until fragrant and combined.
  5. Add flour, baking powder, and salt. Pour in milk, alternating with dry ingredients, mixing gently until just combined.
  6. Pour batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
  7. While the cake bakes, whisk together powdered sugar and lemon juice to make a smooth glaze.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Drizzle the warm cake with the lemon glaze.

Notes

For an extra punch of lemon, poke small holes in the warm cake before glazing so it soaks in more deeply.