Paul Hollywood Favorite One-Bowl Lemon Dessert That’s Surprisingly Simple
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. Crisp lemon flavor, tender crumb, and a simple citrus glaze make this unfussy British-inspired bake feel like sunshine on a plate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 cake (9-inch round)
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
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 your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, cream the softened butter with the granulated sugar until pale and fluffy.
3. Crack in the eggs one at a time, whisking after each addition until the mixture is glossy and smooth.
4. Add the lemon zest and lemon juice. Stir until the batter is fragrant and well combined.
5. Add the flour, baking powder, and salt to the bowl. Pour in the milk and mix gently, alternating with the dry ingredients. Do not overmix.
6. Pour the 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 the glaze.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While warm, drizzle the glaze over the top.
9. Allow the glaze to set and serve the cake warm or at room temperature.
Notes
This lemon cake improves in flavor and moisture the next day, making it ideal for baking ahead. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5. Serve with tea or fresh berries for an elegant touch.