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.