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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.

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)

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

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