There’s a quiet kind of joy in baking a lemon cake. Not the kind of joy that shouts from the rooftops, but the one that comes from warm memories, gentle rituals, and sharing something homemade. It’s the kind of joy that rises with the scent of lemons in the air, dancing through the kitchen as the oven hums along, and you’re barefoot, stirring something special.
Paul Hollywood’s favorite one-bowl lemon dessert isn’t just a recipe—it’s a tradition, a comfort, and a celebration of simplicity. It’s the kind of cake that fits all occasions and none at all—when friends drop in, when you need a moment of peace, when you want to give love in the form of something sweet.
This cake has all the hallmarks of British home baking. It’s humble, unfussy, and deeply satisfying. With just one bowl, you bring together everyday ingredients into something golden and tender. The lemon flavor is crisp and bright, not too tart and never too sweet. A light glaze adds a beautiful sheen and a gentle burst of citrus, making this dessert feel like sunshine on a plate.
For many of us, lemon cakes like this one evoke memories of mothers and grandmothers who swore by recipes scribbled in notebooks or tucked into cookbooks with flour-dusted pages. It reminds us of springtime teas, church bake sales, and kitchen counters where laughter and crumbs were equally shared.
Why You’ll Love This Recipe:
- Just One Bowl: Less mess, less cleanup, more joy.
- Perfectly Balanced Flavor: A bright lemon zing without overwhelming sweetness.
- Moist Crumb: Thanks to the combination of butter, milk, and just the right balance of dry ingredients.
- Classic and Elegant: Simple enough for an everyday treat, but pretty enough to serve to guests.
- Versatile: Make it your own with berries, herbs, or a twist on the glaze.
INGREDIENTS YOU’LL NEED:
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
How to Make Paul Hollywood’s One-Bowl Lemon Dessert
A Step-by-Step Journey to Lemon Bliss
This lemon cake is a celebration of simplicity and a reminder that some of the best bakes come from trusted basics. One bowl, a whisk, and a few ingredients are all you need.
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. This helps the cake release easily and keeps the crust golden and smooth.
2. Cream the Butter and Sugar
In 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 Time
Crack 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 Zest
Now 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 Milk
In 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 Bake
Scoop 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 Glaze
While 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 Cool
Let 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.
Helpful Tips
- Use Room Temperature Ingredients: Cold milk or eggs can cause the batter to curdle. Room temperature ingredients mix more evenly.
- Glazing While Warm: Don’t wait too long to glaze. A warm cake absorbs the glaze beautifully.
- Double Zest for Extra Flavor: If you love a stronger lemon flavor, zest two lemons instead of one.
- Add Texture: Chopped pistachios or poppy seeds add a delicate crunch and contrast.
Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Notes:
This cake stores beautifully and gets even better the next day as the lemon glaze settles into the crumb. It’s perfect for tea parties, lunchbox treats, or as a homemade gift.
Nutritional Information (Per Slice):
- Calories: 240
- Fat: 10g
- Carbohydrates: 35g
- Sugar: 25g
- Fiber: 1g
- Protein: 4g
- Sodium: 180mg
Frequently Asked Questions
Can I make this dairy-free?
Yes. Use dairy-free butter and a plant-based milk like oat or almond milk. The cake may have a slightly different crumb, but it will still be moist and delicious.
What kind of lemons are best?
Use fresh, unwaxed lemons. Meyer lemons, if available, add a slightly floral, less acidic note.
How do I know when the cake is done?
The edges will pull slightly from the pan and a toothpick inserted in the center should come out clean. The top will be lightly golden.
Storage Instructions
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Keeps fresh for 5–6 days, especially helpful in warmer climates.
- Freezer Friendly: Wrap individual slices or the entire (unglazed) cake in plastic wrap and freeze for up to 3 months.
Related Recipes
If you loved this one-bowl lemon dessert, try these next:
- Baby Lemon Impossible Pies
- Fig, Almond, and Date Cake
- The Comfort of Simplicity: Paul Hollywood’s Favorite One-Bowl Lemon Dessert
- Easy Lemon Truffles: A Zesty No-Bake Treat That Tastes Like Sunshine
Conclusion
There’s something timeless about this lemon cake. In an age of elaborate desserts and fussy techniques, Paul Hollywood’s favorite one-bowl lemon dessert reminds us that great baking can be simple. One bowl. A few pantry ingredients. A swirl of glaze. And just like that, you have a dessert that feels like home.
Print
Paul Hollywood’s Favorite One-Bowl Lemon Dessert
Description
There’s a quiet kind of joy in baking a lemon cake. Not the kind of joy that shouts from the rooftops, but the one that comes from warm memories, gentle rituals, and sharing something homemade. It’s the kind of joy that rises with the scent of lemons in the air, dancing through the kitchen as the oven hums along, and you’re barefoot, stirring something special.
Paul Hollywood’s favorite one-bowl lemon dessert isn’t just a recipe—it’s a tradition, a comfort, and a celebration of simplicity. It’s the kind of cake that fits all occasions and none at all—when friends drop in, when you need a moment of peace, when you want to give love in the form of something sweet.
This cake has all the hallmarks of British home baking. It’s humble, unfussy, and deeply satisfying. With just one bowl, you bring together everyday ingredients into something golden and tender. The lemon flavor is crisp and bright, not too tart and never too sweet. A light glaze adds a beautiful sheen and a gentle burst of citrus, making this dessert feel like sunshine on a plate.
For many of us, lemon cakes like this one evoke memories of mothers and grandmothers who swore by recipes scribbled in notebooks or tucked into cookbooks with flour-dusted pages. It reminds us of springtime teas, church bake sales, and kitchen counters where laughter and crumbs were equally shared.
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
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. This helps the cake release easily and keeps the crust golden and smooth.
2. Cream the Butter and Sugar
In 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 Time
Crack 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 Zest
Now 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 Milk
In 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 Bake
Scoop 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 Glaze
While 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 Cool
Let 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.
Notes
This cake stores beautifully and gets even better the next day as the lemon glaze settles into the crumb. It’s perfect for tea parties, lunchbox treats, or as a homemade gift.