This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite

Why You’ll Love This Recipe

This lemon dessert stands out for its simplicity and bold flavor. The one-bowl technique minimizes cleanup, making it ideal for both novice and seasoned bakers. The cake boasts a moist, tender crumb, infused with the zest and juice of fresh lemons, and topped with a tangy lemon glaze that adds a delightful sweetness. Whether you're hosting a gathering or enjoying a quiet afternoon, this cake is sure to impress.

Ingredients

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 tablespoon freshly grated lemon zest

• ¼ cup freshly squeezed lemon juice

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup whole milk

• 1 cup powdered sugar (for glaze)

• 2 tablespoons lemon juice (for glaze)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. In a large mixing bowl, cream together sugar and butter until light and fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in lemon zest and lemon juice until well combined.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

9. While the cake bakes, prepare the glaze by mixing powdered sugar and lemon juice until smooth.

10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

11. Drizzle the lemon glaze over the warm cake, allowing it to set before serving.

Servings and Timing

• Servings: Approximately 8 slices

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Total Time: 40–45 minutes

Variations

• Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for added texture and a classic flavor combination.

• Lemon Blueberry Cake: Fold in ½ cup of fresh or frozen blueberries to the batter before baking for a fruity twist.

• Lemon Almond Cake: Substitute ½ cup of the all-purpose flour with almond flour for a nutty flavor and denser texture.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: For longer storage, refrigerate the cake for up to 1 week.

• Freezing: Wrap slices tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute for butter, but it may slightly alter the flavor and texture of the cake.

Is it necessary to use whole milk?

Whole milk contributes to the cake's moisture and richness. While you can use lower-fat milk, the texture may be less tender.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum or another binding agent for the best texture.

How can I make the glaze thicker?

To achieve a thicker glaze, reduce the amount of lemon juice or increase the powdered sugar until the desired consistency is reached.

Can I add frosting instead of glaze?

Yes, you can frost the cake with your favorite frosting, such as cream cheese or buttercream, instead of using the glaze.

How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly and consider lining it with parchment paper to ensure easy removal of the cake.

Can I use bottled lemon juice?

Freshly squeezed lemon juice provides the best flavor, but bottled lemon juice can be used as a substitute if necessary.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I double the recipe?

Yes, you can double the ingredients and bake the cake in a larger pan. Adjust the baking time as needed, checking for doneness with a toothpick.

Can I make mini versions of this cake?

Yes, you can divide the batter into muffin tins and bake for approximately 20–25 minutes, or until a toothpick inserted comes out clean.

Conclusion

This one-bowl lemon dessert, favored by Paul Hollywood, offers a perfect balance of simplicity and flavor. Its moist texture and vibrant lemon taste make it a delightful treat for any occasion. Whether enjoyed with a cup of tea or as a standalone dessert, this cake is sure to satisfy your citrus cravings.

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This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite

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A simple, moist, and tender one-bowl lemon cake favored by Paul Hollywood, bursting with fresh lemon zest and juice, topped with a tangy lemon glaze.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 tablespoon freshly grated lemon zest

¼ cup freshly squeezed lemon juice

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup whole milk

1 cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together sugar and butter until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon zest and lemon juice until well combined.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
11. Drizzle the lemon glaze over the warm cake, allowing it to set before serving.

Notes

• For a thicker glaze, reduce the lemon juice or increase powdered sugar.
• You can substitute margarine for butter but it may affect flavor and texture.
• Whole milk gives the best moist and tender texture, but lower-fat milk can be used.
• To prevent sticking, grease the pan well or line with parchment paper.
• Gluten-free flour can be used as a substitute with appropriate binding agents.
• Try variations like adding poppy seeds, blueberries, or almond flour for different flavors.
• Store the cake at room temperature up to 3 days or refrigerate up to 1 week.
• Freeze wrapped slices for up to 3 months.

Nutrition

• Serving Size: 1 slice (approximate)
• Calories: 280 kcal
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg