Paul Hollywood Favorite One-Bowl Lemon Dessert That’s Surprisingly Simple

Paul Hollywood Favorite One-Bowl Lemon Dessert is a little slice of heaven that practically makes itself. This isn’t some fussy, multi-step bake that leaves your kitchen looking like a flour-covered battlefield. Nope. With just one bowl and a handful of simple ingredients, you’ve got a moist, zesty cake that would make even Mary Berry crack a smile. In the middle of a busy week, when time’s tight and energy’s low, this lemony delight brings sunshine to your countertop.

Whether you’re baking for the PTA meeting or just want something sweet after dinner that doesn’t come from a box, this one’s your golden ticket. And yes, it’s Paul Hollywood’s favorite for a reason—it’s humble, nostalgic, and shockingly good for how easy it is. Plus, it fills the house with that warm citrusy smell that somehow feels like a hug and a vacation all at once. Buckle up—we’re going in, lemon first.

Table of Contents

What is Paul Hollywood Favorite One-Bowl Lemon Dessert?

Paul Hollywood Favorite One-Bowl Lemon Dessert is essentially a lemon cake made in the easiest way possible—no mixers, no extra bowls, no mess. Just stir, pour, bake, and drizzle. It’s got that classic British-style crumb: light but rich, buttery without being over-the-top, and bright with fresh lemon zest and juice. What makes it special isn’t some complicated twist—it’s the simplicity. This cake is the culinary version of your favorite worn-in sweater.

It’s comforting, reliable, and always in style. And despite the celebrity name attached, it feels like something your grandma might’ve pulled from the oven on a lazy Sunday afternoon. The glaze on top adds that perfect hit of citrusy sweetness, soaking into the sponge just enough to make it taste even better the next day. One bowl. One pan. One fork to dive in. That’s the kind of baking we can get behind.

Reasons to Try Paul Hollywood Favorite One-Bowl Lemon Dessert

Let’s face it—sometimes, baking feels more like a science project than a joy. But Paul Hollywood Favorite One-Bowl Lemon Dessert flips that narrative. First off, it’s ridiculously easy. No need for a stand mixer or ten different measuring spoons. Just dump, stir, and go. Second, the lemon flavor? It’s the real deal. We’re talking fresh zest and juice, not a bottle of something pretending to be lemon. It tastes like sunshine, but in cake form.

And here’s the kicker: it’s versatile. Serve it with tea. Pack it in lunchboxes. Dress it up with whipped cream or berries. This cake is down for whatever. It’s also kind of magical the next day—the glaze has time to seep into every crumb, making it even more addictive. Plus, if it’s good enough for Paul Hollywood, it’s good enough for us.

Ingredients Needed to Make Paul Hollywood Favorite One-Bowl Lemon Dessert

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 to Make Paul Hollywood Favorite One-Bowl Lemon Dessert

Baking this delightful treat is easier than you think. With this Step by Step guide, you’ll breeze through the process—whether you’re a seasoned home baker or just someone who loves a no-fuss, delicious dessert. Let’s roll up those sleeves, preheat that oven, and get baking!

Step 1: Preheat the Oven and Prepare Your Pan

Before you do anything else, preheat your oven to 350°F (175°C). This is key to a beautifully risen cake that bakes evenly. While the oven heats, grease a 9-inch round cake pan with unsalted butter or line it with parchment paper. This helps prevent sticking and gives you a clean release once the cake is done.

Pro Tip: If parchment paper tends to slip around, dab a bit of butter underneath it to hold it in place. For more smart kitchen tips like this, check out our Preparation Hacks for Beginner Bakers.

Step 2: Cream the Butter and Sugar

In your one large mixing bowl (yes, just one!), combine ½ cup softened unsalted butter and 1 cup granulated sugar. Use a whisk, wooden spoon, or hand mixer—whatever you’re most comfortable with. Creaming the butter and sugar until light and fluffy is what gives the cake its tender texture and a good rise.

You’ll know it’s ready when the mixture turns pale and slightly airy. If it’s your first time creaming by hand, don’t rush. It might take a few minutes, but it’s totally worth it.

Step 3: Add Eggs, One at a Time

Crack 2 large eggs, adding them one at a time into your bowl. After each egg, whisk until fully incorporated. This step binds your batter together and helps build structure while keeping everything smooth and glossy.

If the mixture looks slightly curdled after the eggs go in—don’t panic. That’s normal, especially if your ingredients are cold. It will smooth out once the dry ingredients are added.

Step 4: Mix in the Lemon Zest and Juice

Here comes the flavor bomb: 1 tablespoon of lemon zest and ¼ cup of freshly squeezed lemon juice. Stir these into your batter and watch the magic happen. As soon as the citrus hits the bowl, your kitchen will start smelling like a spring garden.

Using fresh lemons here really matters. It’s the difference between “meh” and “wow.” For alternatives and storage tips, swing over to our guide on how to get the most out of fresh citrus.

Step 5: Add the Dry Ingredients and Milk

Without grabbing a second bowl (because we’re keeping this Step by Step and stress-free), sprinkle in:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Alternate adding your dry ingredients with ½ cup whole milk. Mix gently between each addition. You can start with a third of the flour mixture, then half the milk, and repeat until everything’s in. Stir until just combined.

Don’t overmix—this is key. You want the batter smooth and pale yellow, but not overworked. Overmixing can lead to a dense cake, and nobody wants that.

Need to swap out ingredients? Here’s a handy guide to common baking substitutions if you’re out of milk or using dairy alternatives.

Step 6: Pour the Batter and Bake

Now, pour your batter into the prepared cake pan. Use a spatula to spread it evenly across the top—this helps it bake evenly.

Slide the pan into the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out clean. No wet streaks? You’re good to go.

While the cake is baking, it’s a great time to wash up (just one bowl—score!) or whip up something savory like this Ground Beef Burrito Bowl to balance out your sweet treat.

Step 7: Prepare the Lemon Glaze

While your cake is working its magic in the oven, stir together your glaze in the same bowl (no reason to dirty another one!).

You’ll need:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Mix until it’s smooth and pourable. It should be thick enough to cling to the spoon but still drizzle beautifully. If it’s too thick, add a few drops of lemon juice. Too thin? Sprinkle in more powdered sugar.

Want to jazz it up a bit? You can even stir in a little zest or a drop of vanilla extract for added flair.

Step 8: Glaze the Cake While Warm

Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then, gently run a knife along the edge and transfer it to a wire rack.

While the cake is still warm—not hot—drizzle the glaze over the top. It’ll soak slightly into the sponge, giving you that perfectly moist texture with a glossy finish on top. It’s okay if it runs down the sides. That’s the homemade charm.

Feeling fancy? Sprinkle with extra zest or powdered sugar just before serving.

What to Serve with Paul Hollywood Favorite One-Bowl Lemon Dessert

This lemon dessert is a solo star, but it plays well with others. Serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream for a dinner-party-level treat. Want to lean into tea-time vibes? A hot cup of Earl Grey or chamomile pairs perfectly. For something a little unexpected, try serving it with a spoonful of lemon curd or a handful of fresh raspberries—trust me, it’s divine. And if you’re making this for brunch (because why not?), it fits in beautifully alongside something savory like Cheesy Ground Beef and Rice Casserole. A little sweet, a little savory—it’s all about balance.

Key Tips for Making Paul Hollywood Favorite One-Bowl Lemon Dessert

1. Use fresh lemon juice and zest. It makes a massive difference in flavor—bright, fresh, and natural. Skip the bottled stuff.
2. Don’t overmix. Once the flour goes in, stir just until combined. Overmixing can lead to a dense, dry cake.
3. Glaze while warm. Pour the glaze over the cake while it’s still warm to let it soak in just the right amount.
4. Let it rest. This cake gets better the next day as the glaze settles in. Make it ahead if you can!
5. One bowl = less mess. Embrace the ease. It’s not fancy, it’s smart baking.

Storage and Reheating Tips for Paul Hollywood Favorite One-Bowl Lemon Dessert

This cake is as low-maintenance as it gets. Wrap it in foil or place it in an airtight container—it’ll keep on the counter for up to 3 days. If you’ve got leftovers (rare, but possible), it also freezes like a dream. Slice it, wrap individually, and pop into a freezer bag. When you’re ready to eat, let it thaw at room temp or microwave for 15–20 seconds. Want it warm and cozy again? A few seconds in the microwave does the trick. Bonus tip: it’s even better the next day, so don’t rush to eat it all (but hey, no judgment if you do).

FAQs

Can I use bottled lemon juice?
Technically, yes. But fresh lemon juice gives a cleaner, more vibrant flavor.

Can I make this gluten-free?
Absolutely—just swap in your favorite gluten-free all-purpose blend. Results may vary slightly, but it’s still delicious.

Do I have to use whole milk?
Nope. Any milk works, though whole milk gives a richer crumb.

Can I double the recipe?
Totally! Just use a 9×13 pan and adjust baking time as needed—start checking around 40 minutes.

Why one bowl?
Because dishes are the worst, and this cake proves you don’t need a sink full of bowls to bake something amazing.

Final Thoughts

There’s a reason this is Paul Hollywood’s Favorite One-Bowl Lemon Dessert—it’s got soul. It’s easy, cozy, and packed with lemony goodness without demanding much from you. If your idea of a good time is something sweet that doesn’t take all day, this cake’s your new best friend. It’s baking for real life—simple, satisfying, and ridiculously good. So next time life gets busy (and when doesn’t it?), grab a lemon, grab a bowl, and bake up some joy.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print