Paul Hollywood One-Bowl Lemon

Why You’ll Love This Recipe

This lemon dessert is easy to make, requiring just one bowl for the batter. The texture is soft and fluffy, and the lemon flavor shines through beautifully thanks to both zest and juice. The glaze adds an extra punch of citrus sweetness, making each bite light yet satisfying. Whether for afternoon tea, dessert, or a casual gathering, this recipe is a go-to favorite.

Ingredients

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

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 tablespoon freshly grated lemon zest

• ¼ cup freshly squeezed lemon juice

• 1 ½ 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)

Directions

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

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

3. Add eggs one at a time, mixing well after each. Stir in lemon zest and juice.

4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, alternating with milk, until smooth.

5. Pour batter into the prepared pan, smoothing the top.

6. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

7. While baking, prepare glaze by whisking powdered sugar and lemon juice until smooth.

8. Cool cake in pan for 10 minutes, then transfer to a wire rack.

9. Drizzle warm cake with glaze, letting it set before slicing.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Variations

• Add blueberries or raspberries to the batter for a fruity twist.

• Replace lemon juice with lime or orange for a citrus variation.

• Use almond extract instead of vanilla for a nutty undertone.

• Top with candied lemon slices for a beautiful presentation.

• Swap glaze with a cream cheese frosting for a richer finish.

Storage/Reheating

• Store leftovers covered at room temperature for up to 3 days.

• Refrigerate for up to 5 days for longer freshness.

• Freeze individual slices wrapped tightly for up to 2 months. Thaw at room temperature before serving.

• To refresh, warm briefly in the microwave for a few seconds.

FAQs

Can I make this cake ahead of time?

Yes, it stays moist and flavorful, making it perfect to prepare a day in advance.

Do I need to use fresh lemons?

Fresh lemons are recommended for the best flavor, but bottled juice can work in a pinch.

Can I make this without the glaze?

Yes, the cake is delicious on its own, though the glaze enhances the lemon flavor.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean with no wet batter.

Can I use a different pan size?

Yes, you can bake in an 8-inch pan (increase bake time slightly) or a loaf pan.

What type of milk works best?

Whole milk provides the richest texture, but low-fat or non-dairy alternatives can be used.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan.

Why is my cake dense?

Overmixing the batter can make the cake dense. Mix just until combined.

Can I add poppy seeds?

Yes, lemon and poppy seeds pair beautifully for extra texture.

Should I glaze the cake while warm or cooled?

It’s best to glaze while the cake is slightly warm so it soaks in but still sets nicely.

Conclusion

This one-bowl lemon dessert is light, fluffy, and bursting with citrus flavor. The tangy glaze takes it over the top, making it an easy yet impressive treat. Whether you enjoy it with tea, coffee, or as a simple dessert, this cake is sure to become a favorite for its bright taste and effortless preparation.