Go Back
One-bowl lemon dessert recipe by Paul Hollywood, featuring fresh lemons.

Paul Hollywood's Favorite One-Bowl Lemon Dessert

This easy, bright lemon cake is Paul Hollywood's favorite for a reason. Made in just one bowl, it's light, fragrant, and finished with a sweet-tart glaze—perfect for tea time, parties, or quick treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 0.25 cup freshly squeezed lemon juice
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup whole milk
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Method
 

  1. Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
  2. Cream the softened butter with sugar in a large mixing bowl until pale and fluffy using a whisk or electric mixer.
  3. Add the eggs one at a time, whisking after each addition until the batter is smooth and glossy.
  4. Mix in the lemon zest and lemon juice until the batter becomes fragrant.
  5. Add the flour, baking powder, and salt. Pour in the milk and fold gently until just combined and smooth.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake bakes, prepare the glaze by mixing powdered sugar and lemon juice until smooth and pourable.
  9. Cool the cake in the pan for 10 minutes. Transfer to a wire rack and drizzle glaze over the warm cake.

Notes

Use room temperature butter and eggs for best mixing. Avoid over-mixing once the flour is added. Fresh lemon juice and zest give the strongest flavor. Add blueberries or poppy seeds for variation. Swap half the milk for yogurt for a denser texture.